Vegan Eggplant Pizza

Enjoy a taste of the Mediterranean with our easy-to-make vegan pita bread pizzas.

Simple yet delicious, these crispy delights are topped with grilled eggplant, capsicum, red onion, and vegan mozzarella, finished with basil and a sprinkle of chilli flakes.

Ingredients

4 small to medium pita breads
1 eggplant, sliced thinly into rounds
1 red capsicum, sliced into thin strips
1 red onion, cut into small to medium pieces
100-150g vegan mozzarella (or dairy mozzarella if preferred)
Rich Glen Pasta Sauce
Rich Glen Chilli Salt
Rich Glen Signature extra virgin olive oil (EVOO)
Basil leaves, to garnish

Directions

Preheat the oven to 200°C.
Line 1-2 baking trays with paper and set aside.
Lightly oil the eggplant slices with RG extra virgin olive oil (EVOO) and season with salt and pepper. Then, using a griddle pan, grill on each side until golden and just tender inside. Place onto kitchen paper and set aside.
While the eggplant is grilling, heat a medium pan. Add a generous drizzle of RG EVOO and cook the capsicum and red onion until soft and fragrant, then set aside.
Place the pita breads onto the baking trays and spread a generous amount of RG pasta sauce on the base of each one, making sure to go right to the edges.
Layer with the eggplant, capsicum, red onion, and mozzarella, then place into the oven to cook for 10-15 minutes until the base is slightly crispy and the cheese has melted.
Top with fresh basil leaves, a generous sprinkle of RG chilli flakes, and enjoy the fresh and rich flavours of these pizzas!

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Products used in this recipe