UMAMI-RICH MEDITERRANEAN PINSA

Discover the perfect balance of rich umami and Mediterranean flavors with this pinsa, topped with roasted eggplants, our fermented WoW! Plant-based Mozzarella Alternative, and spicy pesto arrabbiata.

Ingredients

Ingredients

300 g Pinsa dough

A handful Fresh basil

1 batch Roasted eggplants (see below)

1 batch Pesto arrabbiata (see below)

2 dl WoW! Plant-based shredded mozzarella alternative

1 dl tomato sauce

For Roasted Eggplants:

500 g eggplants

1 tbsp soy sauce or fermented fava bean liquid etc.

2 tbsp sesame oil

Pesto Arrabbiata

48 g tomato paste

40 g sun-dried tomatoes

70 ml olive oil

24 g garlic roasted

10 g red peppers

3 g dried herbs (basil, oregano, rosemary, marjoram)

3 g salt

1 tbsp wine vinegar

2 g dried red hot chilli pepper

Instructions

To make Roasted Eggplants

1. Wash and dry your eggplant. Cut into cubes.

2. Drizzle sesame oil and soy sauce. toss together.

3. Roast at 220 °C preheated oven for 20-30 minutes until soften and slightly crispy.

To make Pesto Arrabbiata

1. Finely chop the sun-dried tomatoes and red peppers.

2. Blend the tomato paste, sun-dried tomatoes, garlic, and red peppers until smooth.

3. Slowly add the olive oil while blending.

4. Add the dried herbs, salt, wine vinegar, and dried red hot chilli pepper.

5. Blend until well combined and a smooth pesto consistency is achieved.

6. Transfer to a clean container and refrigerate.

Assembly:

1. Preheat oven to 250°C.

2. Spread tomato sauce on the pinsa dough.

3. Place WoW! Plant-based shredded mozzarella alternative in a bowl, add a dash of water and

drizzle 1 tbsp olive oil. Sprinkle over the pinsa.

4. Bake in the oven for 8-10 minutes until plant-based mozzarella alternative starts to melt and

soften enough.

5. Remove from the oven. Top with roasted eggplants, pesto arrabbiata and fresh basil.