| | Middle Eastern eggplant and zucchini ribbon pizza with dukkah
Middle Eastern eggplant and zucchini ribbon pizza with dukkah
Middle Eastern eggplant and zucchini ribbon pizza with dukkah 4.3-5 9
  • Calories: 1334 kj
  • Fat: 5.4g
  • Carbohydrates: 59.4g

How to Make:

  1. Combine flour, yeast, salt and sugar in a large bowl. Add water and stir to combine. Turn onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place in a large bowl, cover with plastic wrap. Place in a warm, draught-free area for 1 hour or until dough doubles in size.
  2. Meanwhile, preheat a chargrill on medium. Combine eggplant, zucchini, oil, paprika, cumin and cinnamon in a large bowl. Season with salt and pepper and toss to coat. Cook eggplant and zucchini, in batches, on preheated grill for 1 minute each side or until tender. Set aside to cool slightly.
  3. Preheat oven to 230C. Line 2 baking trays with baking paper. Use your fist to punch dough down to original size. Divide dough into 4 portions. Lightly dust surface with flour. Roll a dough portion out to 20cm diameter disc (about 5mm-thick). Place on a baking tray. Repeat with remaining dough portions. Place on lined trays.
  4. Drain cherry tomatoes, reserving 1/2 cup (125ml) of juice. Spread a little reserved tomato juice over each pizza base. Top with cherry tomatoes, eggplant and zucchini. Bake in preheated oven, swapping trays halfway through cooking, for 10-15 minutes or until golden brown and cooked through. Sprinkle with dukkah and mint leaves to serve.
Time for preparing:
20 min.


  • 2 cups (300g) plain flour
  • 1 tsp dried yeast
  • 1/2 tsp salt
  • Pinch caster sugar
  • 200ml warm water
  • Plain flour, to dust
  • 2 finger eggplants, thinly sliced lengthways
  • 2 zucchini, thinly sliced lengthways
  • 1 tbs olive oil
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 400g can cherry tomatoes
  • 1 tbs pistachio dukkah
  • Mint leaves, to serve