Aubergine and Boerewors Pizza
Leftover boerewors after yesterday's braai would make this a traditional boerie pizza!
- Serves: 4
- Recipe Category: Pizza, Traditional homegrown south african recipes
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Tomato & Basil Pasta Sauce, Sun-dried Tomato Quarters
You Will Need:
Method:
Preheat the oven to 200 °C.
Toss the aubergine cubes with a little Seasoned Sea Salt and then toss the aubergine with ± 3 t of olive oil.
Spread out on a small baking sheet.
Roast for 20 - 25 minutes.
Leave to cool a little.
Place a large baking tray to pre-heat in the oven.
Using a quarter of the Basic Pizza Dough, roll out the pizza base and re-roll dough on baking paper.
Leave at room temperature until puffy.
Spread the dough with Pasta Sauce (freeze the remaining sauce for another use).
Cut the sausage into ½ cm thick rounds.
Sprinkle the aubergine evenly over the base, dot with sausage.
Bake on preheated baking tray (on the paper) ± 20 minutes.
Top with strips of Sun-dried Tomato, blobs of ricotta cheese and fresh basil leaves.
Delicious with Caramelised Onions with Balsamic Vinegar.
Aubergine and Boerewors Pizza
Leftover boerewors after yesterday's braai would make this a traditional boerie pizza!
- Serves: 4
- Recipe Category: Pizza, traditional homegrown south african recipes
-
Products in this recipe:
Seasoned Sea Salt Seasoning, Tomato & Basil Pasta Sauce, Sun-dried Tomato Quarters
You Will Need:
Method:
Preheat the oven to 200 °C.
Toss the aubergine cubes with a little Seasoned Sea Salt and then toss the aubergine with ± 3 t of olive oil.
Spread out on a small baking sheet.
Roast for 20 - 25 minutes.
Leave to cool a little.
Place a large baking tray to pre-heat in the oven.
Using a quarter of the Basic Pizza Dough, roll out the pizza base and re-roll dough on baking paper.
Leave at room temperature until puffy.
Spread the dough with Pasta Sauce (freeze the remaining sauce for another use).
Cut the sausage into ½ cm thick rounds.
Sprinkle the aubergine evenly over the base, dot with sausage.
Bake on preheated baking tray (on the paper) ± 20 minutes.
Top with strips of Sun-dried Tomato, blobs of ricotta cheese and fresh basil leaves.
Delicious with Caramelised Onions with Balsamic Vinegar.