INGREDIENTS:
Hommus & Vegetable Pizza
“ALSO MAKES A GREAT - AND DIFFERENT - STARTER TO A GREEK THEMED MEAL”
see base recipe
3 tbs hommus dip of choice
1 green capsicum quartered and seeded
½ cup sun dried tomatoes
½ an eggplant sliced thinly
4-5 dried shitake mushrooms rehydrated
grated mozzarella
grated sherp parmesan
Bit more effort than some Pizzas.
FOR SOME ADDITIONAL SPICE YOU CAN ADD A SMALL AMOUNT OF DRIED CHILLI FLAKES TO THE BASE AT THE HOMMUS STAGE.
CAN WORK WELL AS AN ENTREE TO A GREEK THEMED DINNER. DRIZZLE WITH A VERY SMALL AMOUNT OF YOGHURT TO SERVE (JUST AS A GARNISH).
Grill the four pieces of capsicum on aluminium foil until blackened. Remove and set aside to cool.
Rub a little salt into the eggplant after you slice it, then grill until lightly brown on both sides. Peel the skin away from the capsicum and slice into 1cm strips.
Lay base on a pre-heated non stick pizza tray, and spread hommus dip over the base with the back of a desert spoon to lightly and evenly cover. Make sure you cover to within 1cm of the edges.
Arrange eggplant, mushrooms, and capsicum onto the pizza. Make sure you don’t overload, and then sprinkle a small amount of the cheeses over the top.
Bake in a 180 degree oven for 10 minutes. Arrange sun dried tomatoes on the top so there are about 2 pieces for each slice, and resume cooking in oven for another 10-15 minutes, or until brown on top with crispy edges to base.
You will get six good slices per pizza.