This is a great meat-free pizza.
Usually the favourite pizza in our house is one topped with as much pepperoni and salami as possible. However my vegetable patch is currently producing little Lebanese eggplants (aubergines), so I decided to make a meat-free pizza instead. Of course I still used a lot of cheese 🙂
The dough base in this recipe is super quick and easy to make. There is no yeast so no waiting time. The ingredients below are enough to make a big pizza – it filled my rectangular baking tray. Of course you could split the dough and make two smaller pizzas instead.
If you don’t want to go meat-free then some diced bacon would work really well with the eggplant. You can also use a standard-sized eggplant instead but it would be best cut into thin strips to make it easier to eat as a pizza topping.
Ingredients – serves 4-6:
- 2 cups self-raising flour
- 3 tbsp olive oil
- 2 garlic cloves, crushed
- 1 teaspoon dried oregano
- 3/4 cup water
- 2 Lebanese eggplants (aubergines), sliced thinly lengthways (or 1 standard eggplant, cut into thin strips)
- 1/4 cup tomato passata
- 1/4 cup finely grated parmesan
- 1/2 cup grated cheddar or mozzarella
- handful fresh basil leaves, optional, to serve
- Put the ingredients for the dough into a medium bowl and use a flat-bladed knife to bring the dough together. If it is a little bit sticky then add an extra dusting of flour.
- Place a large piece of baking paper on your work surface and turn the dough out onto the paper. Knead for a few seconds until smooth, then place another piece of baking paper on top of the dough. Roll the dough out using a rolling pin until you have your desired pizza base thickness. Remove the top piece of baking paper and transfer the dough on the paper onto a large baking tray.
- Heat your oven to 200C/180C fan forced/390F.
- Put a griddle pan over a medium-high heat on your stovetop and cook the eggplant slices in batches. You will need to cook each side of the slices for a couple of minutes until you get a nice mark from the griddle pan. Once cooked, set the eggplant aside on a plate for a few minutes to cool slightly.
- Spread the tomato passata over the pizza base, then lay on the cooked eggplant.
- Scatter over the parmesan and the grated cheddar/mozzarella.
- Bake for 25 minutes or until the cheese is golden and the base is crispy around the edges.
- Remove the pizza from the baking paper before serving topped with the fresh basil leaves, if using.