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Sicilian aubergine pizzas

Pizza topped with sliced aubergines, served with a green pesto dip

Sicilian aubergine pizzas

Name: Sicilian aubergine pizzas
Total time: 40 min
Yield: Serves 4
Ingredients: ½ x 500g bag ciabatta bread mix; olive oil; 2 medium aubergines; 1-2 tsp dried oregano; 150g crème fraîche; (or veggie alternative) 4 tbsp grated parmesan; 2 tbsp sultanas; 2 tbsp pine nuts; ½ small red onion finely chopped; a handful rocket; a couple of tbsp to serve fresh vegetarian pesto

Sarah Cook

Published: May 21, 2015 at 9:00 AM

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Serves 4

Easy

Total time: 40 mins

+ rising

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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

Vegetarian

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Alternatives

Complete the dish

Make these Sicilian aubergine pizzas, then check out our Sicilian pasta with cauliflower, Sicilian caponata and Sicilian salad, plus discover 10 things we love about Sicilian cuisine.

Looking for more delicious pizza recipes? Check out our margherita pizza, vegetarian pizza and vegan pizza, and take your pizza-making skills to the next level with our pizza sauce.

Ingredients

Nutrition

½ x 500g bag ciabatta bread mix
olive oil
2 medium aubergines
1-2 tsp dried oregano
150g crème fraîche
(or veggie alternative) 4 tbsp grated parmesan
2 tbsp sultanas
2 tbsp pine nuts
½ small red onion

finely chopped
a handful rocket
a couple of tbsp to serve fresh vegetarian pesto

Nutrition: per serving

kcal536
fat31g
saturates14.7g
carbs43.7g
fibre7.9g
protein16.5g
salt1.1g

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.

Enjoy a Friday night in with our best ever pizza recipes

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Authors

Sarah Cook

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