Flavours from the classic Italian melanzane atop a crispy pizza base. Topped with dollops of créme fraîche, sprinkles of fresh basil & pine nuts, balsamic glaze, shavings of Italian cheese, and fresh rocket. Simply stunning!
Melanzane Pizza
Melanzane Pizza
with cheese ribbons & fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Aubergine
- Balsamic Glaze
- Cooked Chopped Tomato
- Creme Fraiche
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- Green Leaves
- NOMU Provençal Rub
- Pine Nuts
- Pizza Base
- Pizza Bases
- Whole Italian-style Hard Cheese
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the aubergine rounds for 2-3 minutes per side until starting to char. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 10-12 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 2-3 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place a large roasting tray in the oven to heat up. Slide the pizza base onto the heated tray and par-bake for 3-5 minutes until lightly golden. Remove the base from the oven and flip over. Smear the tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the aubergine rounds and place back into the oven and bake for 4-5 minutes until the base is crispy.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
Fresh Basil - 3g
Pine Nuts - 10g
Aubergine - 250g
Garlic Clove - 1
NOMU Provençal Rub - 5ml
Cooked Chopped Tomato - 100g
Pizza Base - 1
Grated Mozzarella & Cheddar Cheese Mix - 50g
Green Leaves - 20g
Créme Fraîche - 30ml
Balsamic Glaze - 15ml
Whole Italian-style Hard Cheese - 15g
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the aubergine rounds for 2-3 minutes per side until starting to char. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 10-12 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 2-3 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
Fresh Basil - 5g
Pine Nuts - 20g
Aubergine - 500g
Garlic Cloves - 2
NOMU Provençal Rub - 1
Cooked Chopped Tomato - 200g
Pizza Bases - 2
Grated Mozzarella & Cheddar Cheese Mix - 100g
Green Leaves - 40g
Créme Fraîche - 65ml
Balsamic Glaze - 30ml
Whole Italian-style Hard Cheese - 30g
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the aubergine rounds for 2-3 minutes per side until starting to char. You may need to do this step in batches. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 12-15 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 3-5 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place two large roasting trays in the oven to heat up. Slide the pizza bases onto the heated trays and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy. You may have to do this step in batches.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
Fresh Basil - 8g
Pine Nuts - 30g
Aubergine - 750g
Garlic Cloves - 3
NOMU Provençal Rub - 15ml
Cooked Chopped Tomato - 300g
Pizza Bases - 3
Grated Mozzarella & Cheddar Cheese Mix - 150g
Green Leaves - 60g
Créme Fraîche - 85ml
Balsamic Glaze - 45ml
Whole Italian-style Hard Cheese - 45ml
PREP STEP
Preheat the oven to 200°C. Pick the leaves from the rinsed basil. Discard the stems and roughly tear the leaves, and set aside. Place a pan over a medium heat. Once hot, toast the pine nuts for 3-5 minutes until golden brown, shifting occasionally.
AWESOME AUBS
Return the pan to a high heat with a drizzle of oil. Once hot, fry the aubergine rounds for 2-3 minutes per side until starting to char. You may need to do this step in batches. Remove from the pan and drain on paper towel. Season to taste. Alternatively, place the aubergine rounds on a baking tray with a drizzle of oil and some seasoning. Bake in the hot oven for 12-15 minutes until starting to brown, flipping halfway.
LET’S GET SAUCY
Return the pan to a medium high heat with another drizzle of oil. Once hot, add the grated garlic and the rub. Fry for 1 minute, until fragrant, shifting constantly. Stir in the cooked chopped tomatoes and leave to simmer for 3-5 minutes until slightly reduced and thickened. Season to taste with a sweetener of choice, ½ the torn basil leaves and salt and pepper.
ASSEMBLE THE PIZZA
Place two large roasting trays in the oven to heat up. Slide the pizza bases onto the heated trays and par-bake for 3-5 minutes until lightly golden. Remove the bases from the oven and flip over. Smear the tomato sauce over the whole surface and evenly sprinkle with the grated cheese. Cover with the aubergine rounds and place back into the oven and bake for 4-5 minutes until the bases are crispy. You may have to do this step in batches.
FEASTING!
Serve this marvellous melanzane pizza. Top with the fresh green leaves. Dollop with the créme fraîche and sprinkle over the toasted pine nuts, and the remaining basil. Drizzle over the balsamic glaze, and garnish with cheese ribbons. Slice and eat up!
Fresh Basil - 10g
Pine Nuts - 40g
Aubergine - 1kg
Garlic Cloves - 4
NOMU Provençal Rub - 20ml
Cooked Chopped Tomato - 400g
Pizza Bases - 4
Grated Mozzarella & Cheddar Cheese Mix - 200g
Green Leaves - 80g
Créme Fraîche - 125ml
Balsamic Glaze - 60ml
Whole Italian-style Hard Cheese - 60g
Woolies Products in this dish
