Aged to perfection! Passata sauce, Italian bresaola, 24 month matured Parmigiano Reggiano and fresh rocket leaves on a classic base. AUBERGINE, RED ONION & PARMIGIANO REGGIANO ON A SEEDED BASE INGREDIENTS 1 dough ball (seeded) 50g passata 50g mozzarella 1 aubergine, sliced 1 red onion, sliced 1 tbsp balsamic vinegar 1 tbsp brown sugar 15g basil pesto 25g Parmigiano Reggiano METHOD: 1. Pre-heat the oven to 250oC or pizza stone if you have one. 2. Roll out pizza dough with your hands, working from the centre and using the flat of your fingers to push the dough out. 3. Place the base on pizza peel if you are using a pizza stone. If not, place the base onto an oiled baking tray 4. Spread the passata onto the base. 5. Layer the bresaola onto the base, letting it over lap and fold as you go. 6. Using a peeler, scatter over some Parmigiano Reggiano shavings. 7. Bake for five minutes or until the base is cooked. 8. Top with a handful of fresh rocket. Serve.
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