Pizza au Pistou d’aubergine et roquette

Pizza au Pistou d’aubergine et roquette
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Difficulty :
Cooking time : 12 min
Preparation time : 5 min

Ingredients

For 4 to 6 people:
  • 1 rectangular pizza dough
  • 1 ball of mozzarella
  • 1 bag of shaved parmesan
  • Olive oil
  • 1 jar of Jean Martin eggplant cream 240g

Recipe

Preheat your oven to 200°C in fan mode.

Spread the pizza dough on a baking tray. Distribute the contents of a jar of Jean Martin eggplant cream over the entire surface of the dough.

Place the baking tray in the oven and cook for ten minutes. When the dough is cooked, add pieces of mozzarella on top and cook again for 1 to 2 minutes.

Remove the pizza from the oven once and for all. Add rocket leaves, parmesan shavings and possibly a drizzle of olive oil.

Serve hot or warm.

JEAN MARTIN PRODUCTS TO MAKE THIS RECIPE :

  • à la tomate, à l'ail et au basilic

    240 g

    4.20 €
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