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.
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
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
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