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Middle Eastern eggplant and zucchini ribbon pizza with dukkah
Middle Eastern eggplant and zucchini ribbon pizza with dukkah
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Prep Time:
75 minutes
Cook Time:
20 minutes
Total Time:
95 minutes
Savor a plant-based pizza with roasted eggplant, zucchini, and exotic Middle Eastern seasonings.
Ingredients:
  • 300g plain flour
  • 1 tsp dried yeast
  • 1.20 gm salt
  • Pinch caster sugar
  • 200ml warm water
  • Plain flour, to dust
  • 2 finger eggplants, thinly sliced lengthways
  • 2 zucchini, thinly sliced lengthways
  • 2.50 gm sweet paprika
  • 1.25 gm ground cumin
  • 1.25 gm ground cinnamon
  • 400g can cherry tomatoes
  • 20.00 ml pistachio dukkah
  • Mint leaves, to serve
Instructions:
  • In a large bowl, mix flour, yeast, salt, and sugar. Pour in water and stir until well combined. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic. Place the dough in a large bowl, cover with plastic wrap, and let it rise in a warm, draft-free area for 1 hour until doubled in size.
  • Heat up a chargrill on medium heat. Mix eggplant, zucchini, oil, paprika, cumin, and cinnamon in a large bowl. Season with salt and pepper, then toss well to coat. Grill the eggplant and zucchini in batches for 1 minute on each side until tender. Let them cool slightly before using.
  • Preheat oven to 230C and line 2 baking trays with baking paper. Use your fist to deflate the dough and divide it into 4 portions. Lightly flour your work surface and roll out each portion into a 20cm diameter disc (about 5mm-thick). Place each disc on a baking tray.
  • Drain cherry tomatoes and save 1/2 cup (125ml) of juice. Lightly brush each pizza base with some of the saved tomato juice. Arrange cherry tomatoes, eggplant, and zucchini on top. Bake in a preheated oven for 10-15 minutes until golden and cooked. Finish with a sprinkle of dukkah and fresh mint leaves before serving.

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