Vegan Pizza Tray with Spicy Tomatoes and Eggplant – Silvia Colloca

This classic combination of ingredients is virtuously vegan and every mouthful is a celebration of summer, with juicy tomatoes, meaty eggplant and hot chillies mingling together to create a sensational flavour profile. Add an ice-cold beer and you are basically in heaven!

  • 1 quantity of soft pizza dough (see page 88)
  • 80 ml (1/3 cup) extra-virgin olive oil,
  • plus extra for drizzling
  • 2 garlic cloves, skin on, crushed with the flat blade of a knife
  • 1 small chilli (as hot or as mild as you like), finely sliced
  • 1 tablespoon finely chopped basil stalks
  • 2 Japanese eggplants, cut into small cubes
  • 1 x 400 g can crushed tomatoes or passata
  • salt
  • plain flour, for dusting
  • basil leaves, to serve

VEGAN

Make and rest the dough as instructed.

Preheat your oven to 220°C. Oil a large baking tray with 2 tablespoons of the olive oil.

Heat the remaining olive oil in a large frying pan over medium heat, add the garlic, chilli and chopped basil stalks and cook, stirring, for 1 minute or until fragrant. Add the eggplant and toss to combine. Increase the heat to medium–high and cook for a further 4–5 minutes, then add the crushed tomatoes or passata and season with salt. Reduce the heat to medium–low and cook for 15 minutes or until the eggplant is soft. Set aside.

Take the dough out of the bowl and place it on a floured bench. Using floured hands and a floured rolling pin, spread it out to form a 2 cm thick round, then place it on the oiled tray. Spread the eggplant mixture over the dough, then drizzle over a little extra olive oil. Bake for 20–25 minutes or until the crust is golden and puffed up. Top with the basil leaves and serve hot, warm or at room temperature.

SERVES 4–6

Love, Laugh, Bake! Silvia Colloca

Silvia Colloca’s newest book is dedicated to the home baker. Whether you’re a novice or you consider yourself a seasoned expert, this book has something you’ll love.

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