Eggplant, tomato and fetta pizza

This pizza dough is very easy to make. It uses self-raising flour and yoghurt instead of yeast which means that the kids won’t have to wait for the dough to rise! Even better, it’s from “Recipes for a great life” by Gabriel Gaté and Dr Rob Moodie so you know that it’s good for you too.

Cooking with kids

Please ensure that children are properly supervised in the kitchen, especially when working with the very hot oven needed to cook these pizzas!

Ingredients
  • 3 tablespoons olive oil
  • 1 small eggplant, cut into 5 mm slices
    Salt
  • Freshly ground black pepper
  • ½ cup self-raising flour
  • ½ cup wholemeal self-raising flour
  • 1 cup natural yoghurt
  • 3 tablespoons Italian-style tomato sauce
  • 4 basil leave, roughly chopped
  • 1 small garlic clove, roughly chopped
  • 2 small tomatoes, cut into 5 mm slices
  • 1 heaped tablespoon fetta cheese, cut into small cubes
Method

Preheat the oven to 250°C and lightly grease a 25 cm pizza tray.

Heat 1 tablespoon of the oil in a large, non-stick frying pan and fry the eggplant slices for a few minutes on both sides until lightly browned and soft. Season with a little salt and pepper and set aside.

Combine both the flours in a large bowl. Add ¼ teaspoon salt and enough of the yoghurt to form a soft dough. Flour can be more or less absorbent, depending on the time of year, so start by adding three-quarters of the yoghurt, and add more if necessary. The dough should be soft, but not sticky. Don’t knead the dough.

Press dough with floured hands onto the greased pizza tray.

Spread tomato sauce over the pizza base. Mix the chopped basil and garlic with the remaining olive oil and drizzle a third of it over the pizza. Arrange the eggplant and tomato slices on top of the pizza then transfer to the oven.

Bake for 10-15 minutes, or until the pizza base is lightly browned. A few minutes before the pizza is ready, scatter on the feta and return the pizza to the oven so the cheese softens a little. Remove from the oven and drizzle with the remaining herb oil just before serving.

Serves 2 (makes about 6 pizza wedges)

Recipe and image courtesy of Gabriel Gate and Dr Rob Moodie’s “Recipes for a great life: Simple steps to wellbeing and vitality.”

Information provided in this article is not medical advice and you should consult with your healthcare practitioner. Australian Unity accepts no responsibility for the accuracy of any of the opinions, advice, representations or information contained in this publication. Readers should rely on their own advice and enquiries in making decisions affecting their own health, wellbeing or interest.