Sicilian aubergine pizzas

Sicilian aubergine pizzas

  • serves 4
  • A little effort

These super-easy Sicilian aubergine pizzas are a great twist on a family favourite. They use crème fraîche instead of a tomato base, charred aubergines, sultanas and pesto, with rocket and pine nuts for a bit of extra crunch.

Advertisement

Ingredients

  • ciabatta bread mix ½ x 500g bag 
  • olive oil
  • aubergines 2 medium 
  • dried oregano 1-2 tsp
  • crème fraîche 150g
  • parmesan (or veggie alternative) 4 tbsp grated
  • sultanas 2 tbsp
  • pine nuts 2 tbsp
  • red onion ½ small, finely chopped
  • rocket a handful
  • fresh vegetarian pesto a couple of tbsp to serve

Method

  • Step 1

    Make up the bread mix following the pack instructions, but adding 1 tbsp of oil into the water to mix in. Cover and leave in a warm place until the dough has doubled in size.

  • Step 2

    Meanwhile, cut the aubergines into ½ cm-wide slices. Brush both sides of each slice with some olive oil, season and sprinkle with a little oregano. Heat a griddle pan and grill the aubergine slices over a medium heat for a couple of minutes on each side until charred and soft. Keep going until all the slices are cooked.

  • Step 3

    Heat the oven to 220C/fan 200C/gas 7. To assemble the pizzas, halve the dough and, using a little extra bread mix or flour, roll out each half to a thin pizza on a baking sheet. Mix the crème fraîche with 2 tbsp of the parmesan and some seasoning and spread over the bases. Arrange the aubergine slices on top and scatter with the sultanas, pine nuts, onion and remaining parmesan. Bake for 12-15 minutes, or until the bases are crisp, and tops bubbling. Add the rocket and spoon on some pesto if you like.

Nutritional Information

  • Kcals 536
  • Fat 31g
Advertisement