Aubergine pizza

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.