INGREDIENTS
1 ball fresh pizza dough
118ml tomato sauce
10g toasted pine nuts
10g flour
10g semolina
10ml olive oil
For the pesto
10g basil
10g wild garlic
10g parsley
10g toasted pine nuts
30ml extra virgin olive oil
10ml cooking oil
1/4 lemon juice
Pinch of salt and pepper
For the roast aubergine
2 large aubergine
5g basil
5g mint
5g parsley
20ml olive oil
Pinch of salt and paper
COOKING INSTRUCTIONS
For the roasted aubergine
Pre-heat the oven to 240 degrees Celsius.
Whilst the oven is pre-heating, chop all the herbs and mix in with olive oil and lemon juice.
Pierce the aubergine with a folk and place onto a baking tray and into the oven.
Cook in the oven for 20 mins, rotating the aubergine every 5 minutes so it is charred all over.
Once charred all over, remove from the oven, place into a bowl.
Cover the bowl with clingfilm, keeping the heat in the bowl will allow the aubergine to heat itself.
After 20 minutes, remove cautiously from the bowl (It may still be hot) and cut into chunks.
Mix the chunks in with the herbs & olive oil, and add a pinch of salt and pepper and allow to cool.
For the pesto
Pick all the herbs and remove chunky stalks.
Add all ingredients except the salt and pepper into a food processor, and blitz until a consistent paste is reached.
Season with salt to taste.
For the pizza
Take one dough ball and place onto a hard surface that’s been dusted with flour and semolina. Push down on the dough with your hands and stretch out into an even round flat shape.
Place your pizza base onto a pizza baking tray 10-12 inches.
Spread the tomato sauce and spread 100g of your aubergine chunks over evenly
Place pizza into the oven at 220 degrees Celsius for 8-12 minutes, until crust is golden
sprinkle over toasted pine nuts and drizzle 20g of your pesto over evenly
Brush crust with olive oil and enjoy!