Vegan Garlic and Eggplant (Aubergine) Pizza
Description:
This vibrant Vegan Garlic and Eggplant Pizza is perfect for a quick and satisfying meal that combines a rich blend of roasted vegetables with aromatic garlic and basil. Ideal for brunch or a light dinner, this pizza is easy to prepare and packed with flavor. Serve it up on a crispy pizza crust, and you’ll have a dish that everyone will love, even non-vegans. This recipe is great for beginners and anyone looking to enjoy a vegetable-forward pizza.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplant (Aubergine) | 1 |
| Green Bell Pepper | 1 |
| Sun-Dried Tomatoes | 7-9 pieces |
| Green Olives (sliced) | 12-15 pieces |
| Canned Artichoke Hearts | 4-5 pieces |
| Onion (medium-sized) | 1 |
| Garlic Cloves (minced) | 2 |
| Extra Virgin Olive Oil | 1/2 cup |
| Dried Basil | 3/4 teaspoon |
| Red Pepper Flakes | 1/4 teaspoon |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 1083.7 kcal |
| Fat | 86.1 g |
| Saturated Fat | 12 g |
| Cholesterol | 0 mg |
| Sodium | 507.5 mg |
| Carbohydrates | 77.6 g |
| Dietary Fiber | 37.4 g |
| Sugars | 20.4 g |
| Protein | 15.8 g |
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 Pizzas
Instructions
-
Preheat the Oven and Prepare the Pans
Begin by spraying two oven-safe pans with cooking spray or lightly greasing them with olive oil to prevent sticking. Set them aside for the next steps. -
-
Prepare the Vegetables
- Slice the eggplant into thin rounds or strips, depending on your preference. Lay them out on a baking tray, drizzle them with olive oil, and sprinkle with a pinch of salt to taste.
- Cut the green pepper into quarters and place them on a separate tray. Do the same with the onion, cutting it into thick slices or wedges.
-
Roast the Vegetables
Place both trays in the oven under the broiler. Roast the vegetables for 7-10 minutes or until they are soft and lightly browned. Keep an eye on them, as the broiler can cook them quickly. Stir the vegetables halfway through to ensure they cook evenly. -
Prepare the Pizza Dough
While the vegetables are roasting, roll out your pizza dough on a clean surface according to the package instructions. If using a pizza stone, preheat it to 450°F (230°C) for the best results. Place your dough on a baking sheet or pizza stone once it’s rolled out. -
Flavor the Dough
Drizzle half of the olive oil evenly over the rolled-out dough. Take your dried basil and sprinkle it generously over the oil. Adjust the amount of basil to your taste. You can also sprinkle a pinch of red pepper flakes for a slight kick of heat. -
Assemble the Pizza
Once your roasted vegetables are done, allow them to cool slightly. Chop them into manageable bite-sized pieces. Then, evenly distribute the chopped eggplant, green peppers, onions, sun-dried tomatoes, artichokes, olives, and minced garlic over the prepared pizza dough. -
Bake the Pizza
Preheat the oven to 450°F (230°C) if it isn’t already. Place the pizza in the oven and bake for about 10 minutes, or until the edges of the dough are golden brown and crisp. Keep an eye on the pizza as it bakes, especially in the center. Since this pizza is vegan and doesn’t have cheese, it may be a bit harder to tell when it’s fully cooked. Look for bubbling and a golden crust around the edges. -
Final Touches and Serving
Once the pizza is done, remove it from the oven and let it cool for a minute or two before slicing. Serve immediately and enjoy your delicious and healthy Vegan Garlic and Eggplant Pizza!
Tips for Success
- Adjust Vegetables to Your Taste: Feel free to add or substitute other vegetables like zucchini, mushrooms, or tomatoes for variety.
- Crispier Crust: For a crispier crust, bake the dough for a few minutes before adding the toppings.
- Add a Vegan Cheese Option: If you miss cheese, try adding a plant-based cheese option, but keep in mind the flavor profile will shift.
- Meal Prep: This recipe is a great one to prep ahead of time. The roasted veggies can be stored in the fridge for a day or two, making the assembly of the pizza quick and easy on busy nights.
Why You’ll Love This Pizza
This Vegan Garlic and Eggplant Pizza brings together the savory depth of roasted vegetables with the bright notes of garlic, basil, and olive oil. The eggplant, often a neglected vegetable in pizza-making, provides a meaty texture that’s satisfying without being heavy. Perfect for anyone following a vegan diet or just looking for a vegetable-rich meal, this pizza is sure to become a family favorite. Whether you’re a beginner cook or an experienced home chef, this recipe offers a quick yet delicious meal that’s sure to impress!
Enjoy this vibrant and healthy pizza, packed with flavor and made with fresh, wholesome ingredients. Perfect for anyone who loves a good veggie-packed dish!
