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
