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Aubergine & harissa pizzas
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2 medium aubergines, about 450g, cut into 5mm slices
2 tbsp olive oil
220g Northern Dough Co Original Pizza Dough, defrosted
Plain flour, for dusting
4 tsp Belazu Rose Harissa
½ small fennel, sliced as thinly as possible
2 Continental salad onions, thinly sliced
1 tsp Cooks’ Ingredients Lebanese 7 Spice
150g tub Chavroux Fresh Soft Goat’s Cheese
100g pack baby leaf & herb salad
1 lemon, cut into wedges, to serve
1. Preheat the grill to high. Line a large baking sheet with foil and arrange the aubergine in a single layer. Season 1 tbsp of the oil and brush over the aubergines. Cook under a preheated grill for 10 minutes. Turn the slices over and grill for a further 5 minutes.
2. Turn the grill to the oven setting and preheat to 240°C, gas mark 9. Cut the dough into 4 and roll out each piece on a floured surface to a thin oval. Dust 2 baking sheets with flour and slide the pizza bases onto them.
3. Brush each almost to the edges with harissa. Arrange the aubergine, fennel and salad onions on top, keeping any leftovers to serve later.
4. Stir the Lebanese spice into the remaining oil and drizzle over the pizzas. Bake for 5 minutes, or until the dough is golden around the edges. Dot the goat’s cheese on top and return to the oven for 2 minutes. Serve with the salad leaves scattered with any remaining veg and dressed with lemon juice and seasoning.
Cook’s tip To thaw the pizza dough, leave it in the fridge overnight or at room temperature for 4 hours. If you forget, microwave the wrapped dough balls, one at a time, on full power for 10 seconds, then turn over and microwave for a further 10 seconds. Repeat until the dough has softened, then leave to stand for 5 minutes before rolling.
Typical values per serving:
vegetarian/1 of your 5 a day/source of fibre
This recipe was first published in March 2022.