veggie pizza

Veggie Pizza topped with fresh basil

Dinner

Who doesn’t like pizza? This veggie pizza with spicy tomato sauce, aubergine, basil leaves and Mozzarella cheese is a delicious combination of flavours. The recipe is easy to make and one of those which you will repeat again and again by adding different flavours each time.

Prep time: 45min  ¦  Total cooking time: 25 min  ¦  Serves: 4
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Start with preparing tomato sauce for your veggie pizza.

Tomato sauce

Ingredients

400g can chopped tomatoes

1tbsp fresh basil

1/2 fresh red chilli

1tsp olive oil

1 small onion

2-3 garlic cloves

salt & black pepper

Method

Heat the olive oil in the pan and add chopped onion and minced garlic, chillies and dash of salt & pepper.

Once the ingredients are soften add chopped tomatoes.

Simmer for approx. 20min until the sauce is thick.

 


While your tomato sauce is cooking start with the pizza dough.

Pizza dough

Ingredients

800g strong white flour

1tsp fine salt

2tps dried yeast

500ml lukewarm water

Method

In the big bowl add flour, salt and yeast. Mix the mixture by gradually adding in water.

Move the mixture to the flat surface and knead the dough by rolling until smooth and elastic consistency.

Cover the dough with a tea towel and leave aside for approx. 30min.


Now prepare your veggie pizza by topping with the vegetables and cheese.

Pizza

Ingredients

2 small aubergines

I bunch fresh basil leaves

1 small Mozzarella cheese

 

 

Method

Preheat the oven to 250 ° C

Slice aubergines into thin slices and cut Mozzarella into cubes. Prepare basil leaves, set all ingredients aside to use for the pizza topping.

To make the pizza you can either divide the dough into four balls or make one bigger one.  Flour each ball and roll thinly into circle.

Place the rolled dough onto the baking tray and add approx. 2-3 tbsp. tomato sauce onto each pizza, a few slices of aubergines, a bit of mozzarella cheese and sprinkle with cilli flakes.

Cook for 10 min. until golden and crispy.

Serve you veggie pizza with fresh basil leaves and drizzle of olive oil.