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Middle Eastern eggplant and zucchini ribbon pizza with dukkah

  • 1:15 Prep
  • 0:20 Cook
  • 4 Servings


  • 2 cups (300g) plain flour
  • 1 tsp dried yeast
  • 1/2 tsp salt
  • Pinch caster sugar
  • 200ml warm water
  • Plain flour, to dust
  • 2 finger eggplants, thinly sliced lengthways
  • 2 zucchini, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 400g can cherry tomatoes
  • 1 tbs pistachio dukkah
  • Mint leaves, to serve


  • 1
    Combine flour, yeast, salt and sugar in a large bowl. Add water and stir to combine. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with plastic wrap. Place in a warm, draught-free area for 1 hour or until dough doubles in size.
  • 2
    Meanwhile, preheat a chargrill on medium. Combine eggplant, zucchini, oil, paprika, cumin and cinnamon in a large bowl. Season with salt and pepper and toss to coat. Cook eggplant and zucchini, in batches, on preheated grill for 1 minute each side or until tender. Set aside to cool slightly.
  • 3
    Preheat oven to 230C. Line 2 baking trays with baking paper. Use your fist to punch dough down to original size. Divide dough into 4 portions. Lightly dust surface with flour. Roll a dough portion out to 20cm diameter disc (about 5mm-thick). Place on a baking tray. Repeat with remaining dough portions. Place on lined trays.
  • 4
    Drain cherry tomatoes, reserving 1/2 cup (125ml) of juice. Spread a little reserved tomato juice over each pizza base. Top with cherry tomatoes, eggplant and zucchini. Bake in preheated oven, swapping trays halfway through cooking, for 10-15 minutes or until golden brown and cooked through. Sprinkle with dukkah and mint leaves to serve.

Source: taste.com.au


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