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Pizza with aubergine, parsley and mozzarella.

View recipe instructions
Prep Time
Prep Time

20 Minutes

Cooks In
Cooks In

1 Minute



Skill Level
Skill Level



  • One DeliVita vegan and organic sour dough ball
  • Flour for dusting
  • 100 grams fresh mozzarella, torn into pieces
  • 50 grams of Mutti tomato pizza sauce
  • 1 aubergine -cooked and cut into slices
  • 20 grams dried oregano
  • 10 grams fresh parsley finally chopped
  • Olive oil
  • Salt and pepper to taste


  1. Preheat the oven:  Before stretching and topping your dough, fire up your Diavolo oven. Aim for 400 to 450 °C (750 to 850 °F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer gun.
  2. Knead the dough: Place a dough ball on a floured surface. Working from the centre, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30-centimetre) diameter.
  3. Add the toppings: With a large spoon or ladle, spread an even layer of your mutti tomato sauce over the base, followed by the mozzarella and olive oil, spreading both evenly on the dough and leave the room for the cornicione, or crust (about a ½ inch or 1 centimetre). Top with the sliced aubergine and sprinkle the oregano and the parsley all over it. Season with salt and pepper to taste. Drizzle with olive oil.
  4. Baking time: Slide your peel under the pizza and launch it into the oven. Cook for 60 to 90 seconds, turning it often to ensure an even bake and the edges or cornicione are crispy.

Remove from the oven, slice, serve and ENJOY!