Veggie Sausage, Burnt Aubergine & Chilli Pizza
Capture one of the summer pleasure “Aubergine” at its best to create this fresh veggie sausage pizza. Aubergine develops a rich, complex flavor when cooked with tasty oil and makes a wonderful paste. With fresh yoghurt, delicious veggie sausage, kale, lemon, chilli and mozzarella – a taste sensation!
Prep Time: 20 minutes Cooking Time: 20 minutes Serves: 4
4 pizza bases (we love Giannis)
½ cup plain yoghurt (we love Anchor)
1 large aubergine, cubed
½ tsp chilli flakes
A drizzle of avocado oil with chilli (we love Olivado)
4 vegetarian sausages – chopped into long rounds
1 lemon – zest
A handful kale, torn into small pieces (we love The Fresh Grower )
125g mozzarella, grated (we love Perfect Italiano)
- Heat oven to 200C and line a flat baking tray with baking paper.
- In a large fry pan over a high heat, fry off the aubergine in a generous drizzle of avocado chili oil, chilli flakes and salt until dark, golden brown and soft. Remove from heat and mash with a fork.
- Place the pizza base on the tray. Top with a layer of plain yoghurt, the aubergine mash, veggie sausages, kale, mozzarella, lemon zest, chilli oil and chili flakes.
- Bake for approximately 20 minutes until golden and crispy.