Dinner

HOMEMADE – SUPER SPICY ROAST VEGETABLES PIZZA

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 PIZZA

Print Recipe
Serves: 4-6 pieces Cooking Time: 20M

Ingredients

  • Whole wheat pizza base (from Bakers Delight)
  • Eggplant dip (from Aldi)
  • Bio cheese
  • Green capsicum
  • Kalamata olives
  • Broccoli
  • Yellow tomatoes
  • Cherry tomatoes
  • Spanish onion
  • Mushrooms
  • Roast potatoes
  • Coriander powder
  • Spicy Korean BBQ sauce
  • Sriracha Hot Chilli Sauce
  • Fresh coriander leaves

Instructions

1

Pre-heat your oven to 180 degrees celsius.

2

Place the pizza base on a lined baking tray.

3

Liberally apply eggplant dip to the base and spread right across to all the edges.

4

Top with Bio Cheese cheddar style shreds.

5

Sprinkle with coriander powder.

6

Cover with the remaining veggies.

7

Sprinkle a little bit more cheesy shreds on and season with some cracked black pepper.

8

Place in the oven for 20 minutes.

9

Remove pizza from the oven and cover with the Spicy Korean BBQ sauce and Sriracha Hot Chilli Sauce.

10

Garnish with fresh coriander leaves.

Notes

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.

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