Ancient grains the modern way! Passata sauce, chargrilled aubergine slices, caramelised red onion and Parmigiano Reggiano shavings on a multi-seed 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 sauce onto the base and top with the mozzarella. 5. Grill the aubergine rounds until soft and golden. 6. Cook the red onion in a frying pan until soft for about 15 minutes, stirring occasionally. Add the sugar and balsamic and cook for a further 5 minutes. 7. Place the aubergine onto the pizza base and top with the caramelised red onion. 8. Add the pesto and, using a peeler, add shavings of the Parmigiano Reggiano onto the pizza. 9. Bake for five minutes or until the base is cooked.
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