Vegan pinsa with aubergine
Pinsa is the latest trend not to be missed. Perhaps even tastier than pizza! (Can we say this?) The difference is in the lightness of the base. Pinsa is more like bread (focaccia to be precise), but eaten like a pizza. Topped with your favourite toppings, in other words. Pinsa and tomato puree don't necessarily go together, but this pinsa recipe shows you that a traditional topping is literally top notch. Tomatoes, vegan mozzarella, thinly sliced aubergine and basil on top, and you have a top pinsa recipe.
Dinner & lunchPizza & pinsa2 servings15 minutes preparation
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This is how you make it
- Preheat the oven to 200°C.
- Place the pinsas on a baking tray.
- Cut the aubergine into slices as thin as possible.
- Divide the tomato paste evenly between both pinsas. Sprinkle with dried basil to taste.
- Top each pinsa with aubergine.
- Drizzle the aubergine with olive oil.
- Tear the mozzarella into pieces and top the pinsas with them.
- Bake the pinsas in the preheated oven for 8-10 minutes, or until the edges are golden brown and the vegan mozzarella is melted.
