Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 1h 5 min (COOK TIME: 30 min / PREP TIME: 35 min)

3 pizzas of 28cm of diameter


Pizza dough:

  • 350 g 00 type flour
  • 12 g brewer’s yeast powder
  • 160 ml water
  • 50 gr of extra virgin olive oil


  • 300 gr of Mutti Pizza Sauce Aromatica
  • 150 gr of aubergine
  • 2-3 yellow pepper cut into slice
  • 2-3 zucchini
  • 4 tablespoons of extra virgin olive oil
  • salt
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  1. Dissolve the yeast in lukewarm water.
  2. Add the flour, oil and a pinch of salt and work the ingredients together until the dough has a smooth, elastic consistency. The dough must rise at least 2 hours.
  3. Roll out the dough with a rolling pin, lay it out on a greased baking tray, and leave to rise in a warm place for about 40 minutes, covered with a clean cloth.
  4. Cut aubergine and zucchini into slices and grill them in a nonstick pan until they are brown and soft. Cut yellow peppers into slices.
  5. Bake the dough in oven 180° Celsius for 15-20 minutes.
  6. Spread over the pizza base Mutti Pizza Sauce Aromatica and pour 2 tablespoon of oil and 1 pinch of salt. Arrange all the vegetables on top of the tomato sauce.
  7. Drizzle with olive oil and bake in oven 200° celsius for 5/6 minutes.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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