Serves 4
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Fill your kitchen with the heady aroma and taste of Italy! This healthy, vegetarian pizza uses ingredients like eggplant, tomato and basil pizza, and there’s also a recipe for a thin and crispy pizza base.


Basic pizza dough

  • 1 cup (250 ml) warm water
  • 1 tsp caster sugar
  • 2 tsps (7 g) dried yeast
  • 2 1/2 cup (375 g) plain flour
  • 1 tsp salt

Eggplant, tomato and basil pizza

  • 1 quantity of basic pizza dough
  • 1/4 cup (60 ml) olive oil
  • 1 medium-size eggplant (300 g), unpeeled, sliced thinly
  • 2/3 cup (170 g) bottled tomato pasta sauce (passata)
  • 300 g buffalo mozzarella, sliced thinly
  • 200 g cherry truss tomatoes
  • 2 tbsps fresh small basil leaves
  • 1 tsp balsamic vinegar

Basic pizza dough


Combine the water, sugar and yeast in small jug; stand in a warm place about 10 minutes or until mixture is frothy.


Combine yeast mixture with flour and salt in a large bowl, using hand to mix well. Turn dough onto a lightly floured surface; knead about 10 minutes or until smooth and elastic.


Place dough in large, oiled bowl; stand in warm place, covered, about 1 hour or until dough doubles in size.


Roll out dough on a lightly floured surface ready for topping.

Eggplant, tomato and basil pizza

Make pizza dough.

Meanwhile, heat oil in a large frying pan; cook eggplant, in batches, until browned lightly and tender. Drain on absorbent paper.


Preheat oven to 240 C. Oil two oven or pizza trays; place in the heated oven.


Divide dough in half; roll each half on a floured surface into a 30cm (12-inch) round. Place on trays.


Spread pizza bases with sauce; top with cheese, eggplant and tomatoes. Season.


Bake pizzas about 15 minutes or until bases are browned and crisp. Serve sprinkled with basil, drizzle with vinegar.

Save-time Tip: If you don’t have time to make your own pizza dough, use Lebanese flatbread for a delicious, crispy pizza base.

Photo: bauersyndication.com.au

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