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.
Recipe developed by Mel, Thrive Wholesome Nutrition
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!
