Middle-Eastern Spiced Aubergine Pizza

A super quick and easy dough, topped with spiced aubergine and veggies. Yum.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 240°C fan / 475°F fan and line a large baking tray with baking paper.

   
2. 2

   Place a frying pan on a medium heat and add a generous drizzle of olive oil. Add the red onions to the frying pan and fry for 3–5 minutes or until translucent. Then add the aubergine straight to the pan and fry for around 10–12 minutes, stirring occasionally. Add an extra drizzle of olive oil if the aubergine gets too dry. Add the cumin seeds along with the ground cinnamon and pinches of salt and pepper, and fry for 1 minute.

   
3. 3

   For the dough, combine the plain flour, baking powder and 0.5 teaspoons of salt in a mixing bowl. Pour in 160ml (5.4fl oz) of tepid water and bring the dough together, first with a metal spoon, then tipping it out on to a kitchen worktop. Knead a few times to bring the dough together, then use the palms of your hands to shape the dough into a tight ball. You may need to add a few more pinches of flour here if the dough is too wet.

   
4. 4

   Lightly flour the kitchen worktop and a rolling pin, and roll the dough out into whatever shape you prefer – just make sure it’s about 0.5cm (1/4”) thick. When you’re ready, transfer the dough to a large lined baking tray, drizzle the top with olive oil, and use your fingers to spread the oil across the dough.

   
5. 5

   Sprinkle the za’atar all over the base, then spread the sliced jarred red peppers all over, followed by the fried aubergine mixture. Sprinkle the cherry tomatoes and olives on top. Bake the pizza for 15–20 minutes or until the edges begin to brown and are crispy.

   
6. 6

   Finish by squeezing over the lemon juice and top with the rocket, mint leaves, spoonfuls of vegan plain yoghurt and a pinch of chilli flakes.