Ingredients

For the Pizza Dough:
180 g ‘00’ Flour
Pinch of salt
120 g of water
0.5 g of yeast

For pizza topping:
100g crushed san Manzano tomatoes
100g aubergine
25g pine nuts
15g fresh red chilli

For Vegan Pesto:
20g Cashew Nuts
10g pine nuts
100ml olive oil
¼ of lemon juice
Salt + Pepper to taste
50g Fresh Basil
½ Clove of Garlic

Method

Pizza Dough

In a food mixer with the pastry attachment, add warm water (23c). Then dissolve the yeast using your fingers to ensure the yeast is distributed. Add the flour, and then the salt. Bring the mix together on a slow blend, until the dough appears smooth and elastic to the touch. Remove the dough from the blender and form into a ball, ensuring the ball is tight. Leave the dough in a warm room to ferment, covered in an air tight container, about 20c is good for 4-6 hours – the dough will relax and become soft to touch with bounce.

Pesto

In a blender add the cashew nuts, and the pine nuts – blend to chop roughly. Add the Basil, Garlic, Oil and the Garlic and then continue to blend for 4-5 minutes, or until the mixture becomes smooth. Some texture is good.

Toppings

Slice the aubergine into 5mm slices and roast in the oven until lightly coloured, set to one site on kitchen paper to absorb excess moisture. Toast the pine nuts at the same time in a pan, until they take on a golden brown colour., set to one side and allow to cool.
Using your fingers crush your san Marzano tomatoes, and add a little salt to taste.
Finely chop the chilli.

Building the Pizza

Set the grill in your oven to max and set a frying pan to heat on the maximum setting.
Once fermented open the dough to using your fingers to push the dough to required size. This should be around 12” in diameter. You can use a little flour to do this, but only a little as excess flour may become bitter.
Spread your tomato on the pizza leaving a 2cm rim uncovered, which will become the crust of the pizza.
Add your aubergine, toasted pine nuts, chilli to pizza. Then add teaspoon spots of the pesto.
Slide the pizza into the frying pan and return to heat.
Leave the pizza to cook, checking for a light colouring on the base of the pizza. Once this has been achieved place the frying pan under the grill to colour the top of the pizza. It should only take 2-3 minutes to complete the cooking.
Serve the pizza.

Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
https://thesra.org/members/rudys-pizzerias