Aubergine and feta pizza recipe

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  • Serves 4
  • 25 mins to prepare and 45 mins to cook
  • 532 calories / serving
  • Freezable
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Prepare the sauce by heating the olive oil in a saucepan over a moderate heat. Sauté the garlic for a minute, then add the passata, sugar and seasoning. Bring to a simmer and cook for 4-5 minutes until thickened. Remove from the heat and leave to one side.

Combine the flour, salt, yeast and sugar for the dough in a large mixing bowl. Mix in the oil and water to form a dough, bringing it together with your hands, then kneading gently on a lightly floured surface for a minute until even. Divide the dough in 4 and roll out to the desired thickness, roughly 20cm in diameter.

Arrange on baking trays and bake for 18-22 minutes until golden and risen. Remove from the oven and reheat the sauce. Spread the sauce on top of the pizza base, then arrange the aubergine discs overlapping on top of the sauce.

Sprinkle the crumbled feta on top of the aubergine, then sprinkle on the crushed coriander and cumin seeds. Return to the oven for 5-7 minutes until the aubergine is cooked. Remove and garnish with a basil leaf before serving. 

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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  • Ingredients

  • For the topping

  • 300ml passata
  • 2 cloves garlic, minced
  • 25ml olive oil
  • 1tsp sugar
  • 1 aubergine, sliced very thinly into discs
  • 100g feta, crumbled
  • basil leaves, to garnish
  • ½tsp cumin seeds, crushed
  • ½tsp coriander seeds, crushed
  • For the dough

  • 350g plain flour
  • 50g semolina
  • a little plain flour, for dusting
  • 7g dried active yeast
  • 1tsp salt
  • 1tbsp caster sugar
  • 30ml olive oil
  • 225ml warm water (roughly 45°C)
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  • Energy 248kj 532kcal 27%
  • Fat 14.1g 20%
  • Saturates 4.7g 24%
  • Sugars 11.8g 13%
  • Salt 2.1g 34%

of the reference intake
Carbohydrate 90.9g Protein 16g Fibre 7.1g

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