This pizza topping is absolutely the best. Need I write more? Nothing beats a crispy base with a whole lot of beautiful vegetables, spicy chorizo and fresh avocado. Last weekend the girls and I decided on an Italian night; so yes we made amaaaazing pizzas, bruschetta and even a Nutella dessert to finish – safe to say it was an overload on carbs but who doesn’t love that every now and then. I can’t go past eggplant, I have an addiction and it just tastes too good on pizzas. For a vegetarian option just leave off the chorizo.
- 3 tbl tomato paste/puree
- handful basil, torn (not chopped or you’ll bruise the leaves)
- 1 small garlic clove, thinly chopped
- 1/2 sweet potato, chopped
- 1/2 eggplant, chopped, salted and washed
- 1/2 chorizo sausage, chopped
- 7 slices halloumi, thinly sliced
- 5 mushrooms, thinly sliced
- 1/4 red onion, thinly sliced
- handful basil, torn
- handful baby spinach leaves
- 1/4 avocado, sliced
- olive oil
- balsamic vinegar
Makes 1 pizza
Boil the sweet potato until soft. Whilst that’s boiling cook the eggplant in a dribble of oil on medium heat, and then remove once wilted. Fry the chorizo and then halloumi in the chorizo juices and place to the side. Drain the sweet potato.
Place the pizza base in the oven as per packet instructions – I usually buy a thin dough so it turns out nice and crispy.
To make the sauce combine all ingredients and mix thoroughly. If the paste is too thick then I advise adding a tbl of water.
Once the pizza base is cooked it’s time to start adding those delicious toppings. Spread the tomato paste thinly and evenly across the base. Then add the eggplant, mushrooms, sweet potato, chorizo, halloumi, red onion and basil evenly. Place in the oven for about 15 minutes or until cheese has melted.
Remove the pizza from the oven and top with spinach and avocado, then dribble some olive oil and balsamic for extra flavour! Do I have to tell you to dig in now? All this talk is making me hungry!
Happy cooking, love Jem x