Sometimes I just feel like something really spicy for dinner.
Something to heat up my throat and almost make me breath fire through my nose like a dragon.
Tonight was one of those nights.
My answer was a homemade pizza loaded with stacks of vegetables, coriander and heaps of spice.
Check out my recipe below.
SUPER SPICY ROAST VEGETABLES PIZZAPrint Recipe
- Whole wheat pizza base (from Bakers Delight)
- Eggplant dip (from Aldi)
- Bio cheese
- Green capsicum
- Kalamata olives
- Yellow tomatoes
- Cherry tomatoes
- Spanish onion
- Roast potatoes
- Coriander powder
- Spicy Korean BBQ sauce
- Sriracha Hot Chilli Sauce
- Fresh coriander leaves
Pre-heat your oven to 180 degrees celsius.
Place the pizza base on a lined baking tray.
Liberally apply eggplant dip to the base and spread right across to all the edges.
Top with Bio Cheese cheddar style shreds.
Sprinkle with coriander powder.
Cover with the remaining veggies.
Sprinkle a little bit more cheesy shreds on and season with some cracked black pepper.
Place in the oven for 20 minutes.
Remove pizza from the oven and cover with the Spicy Korean BBQ sauce and Sriracha Hot Chilli Sauce.
Garnish with fresh coriander leaves.
TIP - It is important to layer your cheese on top of the eggplant dip before covering with vegetables. It results in the creamiest yummy pizza based.