use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Aubergine Epic Stuffed Crust Pizza

You can’t beat our Aubergine Stuffed Crust Pizza! Enjoy this true masterpiece with perfectly melted Violife EPIC block, Mozzarella Flavour Grated & Prosociano!

  • prep timeCooking time15 minutes
  • preparation timePrep time15 minutes
  • servingsServings1 portions
vegan pizza recipes
vegan comfort food
family favourite meals
recipe image Aubergine Epic Stuffed Crust Pizza
  • 200 g Violife Epic Cheddar Flavour block, cut in 1cm strips
  • 100 g Violife Mozzarella Flavour grated
  • 100 g Violife Prosociano, grated
  • 1 vegan pizza dough
  • 1 marinara sauce
  • 1 aubergine, cut into thin rounds
  • 1 small tomato, sliced
  • 2 tbsp olive oil
  • fresh basil leaves
  1. Roll out the pizza dough onto a lightly floured surface into roughly a 30cm diameter.
  2. Place Violife Epic sticks around the dough, about 2cm inwards towards the center of the circle. Fold the dough over and secure by pressing down with your fingers all along the pizza.
  3. Spread the pizza base with marinara sauce and top with 100g Violife Mozzarella Flavour grated, aubergine and tomato slices. Drizzle with some olive oil and sprinkle 80g Violife Prosociano.
  4. Place in a preheated oven at 200°C and bake for 10-15 minutes or until golden.
  5. Remove, sprinkle some Prosociano and a few basil leaves and serve.