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MOROCCAN SPICED PIZZA W/ EGGPLANT, ROCKET, LEMON AND YOGHURT

Category
International Cuisine, Morocco, Vegetarian

MOROCCAN SPICED PIZZA W/ EGGPLANT, ROCKET, LEMON AND YOGHURT

 

 

INGREDIENTS

1 Eggplant
2 pizza bases
80 gms Tomato paste,
80 gm Spanish Onion,
1 Red Capsicum,
100gm Mushrooms,
4 tbls SHASHEMANE MOROCCAN SPICE BLEND / RUB
100 gm Rocket,
1 Lemon
100 ml Greek Yoghurt.
60gms Feta cheese crumbled over the top.

 

METHOD

  1. Dice the Eggplant, Mushrooms and Capsicum into 2 cm pieces. Place the Eggplant and Mushrooms in a plastic bag, drizzle with oil and cover with the SHASHEMANE MOROCCAN SPICE BLEND / RUB. Shake bag so veggies are coated.
  2. In a fry pan sear Eggplant and Mushroom mix so it’s almost fully cooked, this will ensure its fully cooked when removed from oven.
  3. Pre heat oven to 200 c. Lightly spread the Tomato paste over the pizza bases leaving a 1cm edge around the whole base.
  4. Arrange diced Capsicum, Eggplant, Mushroom and Spanish onion rings on the pizzas and place in oven for 10 mins.
  5. Remove for 1 min, sprinkle with crumbled Feta cheese and place back in oven for another 3-5 mins for cheese to slightly brown.
  6. Remove pizza, top with a dollop of Yoghurt in the centre and a handful of Rocket and drizzle fresh Lemon juice /
  7. Serve with extra Yoghurt dusted with a pinch of SHASHEMANE MOROCCAN SPICE BLEND / RUB and lemon wedges. Enjoy