Eggplant Parmigiana Pizza
That’s amore! 🍕 Our Eggplant Parmigiana Pizza is a crowd pleaser and family favourite with its golden eggplant and melted cheese. Not to mention that glorious fresh basil!
1 hour
8
All Year
Pumpkin and Broccolini are the stars on this veggie-loaded pizza! 🍕 Whether you’re vegetarian or not, this is one to try because we think you’ll love it, particularly on these cold winter nights.
Ingredients
- PUMPKIN SAUCE
- 3 cups butternut pumpkin, cubed
- 3 garlic cloves, skin removed
- 2 tbsp olive oil
- Salt & pepper, to taste
- 1 tbsp maple syrup
- PIZZA
- 1 ½ cups broccolini, roughly chopped
- ½ cup red onion, finely chopped
- ½ cup cooked chickpeas
- Salt & pepper, to taste
- 1 tsp dried oregano
- Pizza base
- 1 cup pumpkin sauce
- ½ cup parmesan, grated + extra to serve
- Chilli flakes, to garnish (optional)
Method
- Preheat oven to 205C and arrange a rack in the middle of the oven.
- Place the cubed butternut pumpkin and peeled garlic cloves onto a lined baking tray. Drizzle with 1 tbsp olive oil and a pinch of salt and pepper, tossing to coat.
- Bake in the oven for 15-20 mins, or until the pumpkin is tender.
- Transfer the pumpkin and garlic to a blender. Add 1 tbsp olive oil and the maple syrup, and purée until you have a creamy, smooth mixture. Note: add more oil or a drizzle of water if needed. Adjust seasonings, then set aside.
- Heat a large pan over a medium heat. Once hot, add 1 tsp olive oil, broccolini, red onion, chickpeas, a pinch of salt and pepper, and the dried oregano. Sauté for 2-3 mins, stirring often, then set aside.
- Increase oven heat to 215C, then place the pizza base onto a lined baking tray.
- Top with 1 cup of the pumpkin sauce, then add the veggies and chickpeas on top. Sprinkle with a bit more oregano and parmesan cheese.
- Transfer the pizza to the oven, and bake for 13-18 mins, or until the crust is a nice golden brown.
- Once done, remove the pizza from the oven, slice and serve with extra parmesan cheese, and chilli flakes, if desired. Enjoy!