Nowadays, unless it’s for nostalgia purposes, there is no excuse for eating bad pizza. If you can afford to eat out there are some amazing pizza joints in Dublin right now. Or if you can’t afford to eat out you can make your own (if you have the patience/have found the knack). I can do neither so let me tell you, when I tried Pizza da Piero fresh artisan pizza base for the first time my heart and my palate did a little dance.
Pizza da Piero is the brainchild of Italian master baker Gianpiero De Vallier and his wife Cliona whose Artisan Pizza Company currently employs four people to help them run their family business. Each handmade pizza takes two days to make using traditional Italian methods with only six carefully chosen natural ingredients that ferment to make each par-baked base light and easy to digest. Using this method and these natural ingredients means the bases are not only vegan, they are only 365 calories per base. Nice.
This new stone baked discovery ran concurrently with my peak aubergine obsession so this simple pizza recipe is basically my little piece of heaven on a plate.
For the base:
1 Pizza da Piero base
3 tbsp tomato puree
2 tsp dried oregano
1sp garlic powder
A pinch or 2 of salt
For the toppings:
Your favourite vegan cheese – I used Violife original block for pizza
Half a red onion thinly sliced into half rings
2 large open cup mushrooms sliced
1 large tomato thickly sliced
1 medium sized aubergine thickly sliced into discs
1 tbsp olive oil
1 tbsp paprika
1 tsp cumin
1 tsp cayenne pepper
Small handful of fresh basil roughly chopped
First prepare the aubergine:
In a pan heat olive oil on medium heat and evenly sprinkle the paprika, cumin and cayenne pepper.
Place aubergine onto pan coating each disc, and cook for 4 mins each side, when done put aside on a plate to cool.
Onto the base:
Spread tomato paste onto Pizza da Piero base
Add garlic power + salt
Add cheese as desired – I like to cut it in strips and fan it out from the centre
Top with the onion, mushroom, basil and evenly placed tomato slices (I add 6 slices)
Place the aubergine you put aside on top of tomato slices.
Place pizza in the oven at 180c for 5-7 mins (more if you have frozen your base)
EAT YOUR PIZZA!
I like to serve mine with a cold potato salad or some sweet potato fries. If you’re going to a BBQ you could use BBQ seasoning on the aubergine and serve with Chunky Veg n Tofu Skewers.
All ingredients including Pizza da Piero stonebaked pizza bases are available at Small Changes.
Have a look at their website for more info!
Content creator and collaborator from Dublin. JR also builds wordpress websites for independent businesses and entrepreneurs.