Spicy Capsicum and Grilled Eggplant Pizza
SPICY, CHEESY, VEGAN PIZZA
Your Friday night pizza night is sorted with this delicious pizza combo.
I’m usually always a tomato base pizza kinda gal, but sometimes I do get a little bored of it so I really wanted to spice things up (no pun intended;)) with this spicy capsicum sauce for the base. It’s the perfect balance of creamy from the nuts and oil, sweet from the capsicum then spicy from the chilli and paprika. Paired with some delicious vegan mozzarella (this is my fave by Damona).
Watch the recipe video here.
INGREDIENTS
4 roasted red capsicums *
1/2 cup almonds
1 clove garlic/1 tsp garlic powder
1/2 cup basil + a few more leaves to top
Juice 1/2 lemon
1/4 cup olive oil
1 tsp smoked paprika
1 tsp chilli flakes, optional
1 tsp sea salt
1 small eggplant
Vegan mozzarella
Vegan parmesan
* You can use jarred roasted red capsicums, or make your own by slicing them lengthways, roasting at 180C for 30-35 minutes then placing them into a container with a lid, this then steams them to make it easier to remove the skin.
DIRECTIONS
Pre-heat oven to 200C.
Place all the sauce ingredients into a high speed blender or food processor and pulse until smooth.
To prepare the eggplant, slice into disks and heat a grill pan on medium-high heat. Fry the eggplant on each side for approximately 2-3 minutes each side, drizzling over a little olive oil and a sprinkle of salt.
Spread an even later of the sauce over your desired pizza base. Top with the eggplant slices and mozzarella.
Bake in the oven for 10-15 minutes until your base is cooked and cheese has melted.
Top with some vegan parmesan and fresh basil leaves.
Enjoy the leftover sauce on toast, with crackers or as a pasta sauce.