I was recently inspired by a pizza recipe on Sprouted Kitchen to come up with my own idea.
Instead of doing a tomato base I used an aubergine paste. If I had the ingredients I probably would have made a more precise babaganoush but for this I just whole roasted aubergine (one per pizza) and some whole garlic. I then squeezed the excess moisture out the aubergine and pureed with some roasted garlic. I went Greek for this option with sundried tomatoes, olives and feta. I also found out about za’atar and sprinkled that on top (shop bought because I couldn’t find sumac. Anybody spotted this in a store?).
If you are vegan you could easily leave off the feta. I used the spelt pizza bases from Biona but also made this on wholemeal pita breads which make nice mini pizzas.
