Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the dough, mix the flour, yeast and 1 tsp of salt in a large bowl. Dissolve the honey in 150ml of warm water and add to the bowl with 15ml of the oil. Mix to make a rough dough, then tip out onto a floured worksurface and knead for 6-8 minutes or until smooth. Transfer to an oiled bowl and cover, then leave to rise in a warm place for 1 hour or until doubled in size.
Add 20ml of the remaining oil to a frying pan and put on a medium heat. Cook the aubergine, onion, celery and garlic for 8-10 minutes or until everything is soft and translucent.
Meanwhile, combine the vinegar with 15ml of the oil in a large bowl. Add the raisins and leave for 10 minutes. Tip in the aubergine mixture and the tomatoes, and toss. Season and set aside.
Heat the oven to 240C/fan 220C/gas 9 and put in a large baking sheet. Punch down the dough and turn it out onto a large piece of baking paper. Roll the dough out into a circle, roughly 35cm in diameter. Scatter the aubergine mixture on top, leaving a 2cm border. Tear the mozzarella into chunks, scatter over the pizza and brush the crust with the remaining oil.
Remove the baking sheet from the oven and, using oven gloves, carefully drag the baking paper with the pizza onto it, and bake for 10 minutes. Remove from the oven and sprinkle over the pine nuts and capers. Bake for a further 10 minutes.
Sprinkle the parsley on top, slice and serve with salad.