The ‘Baba Ganoush’ Pizza

Recipe by Joe Boiling
Serves 4
Oven temp. 450 ℃
  • 4 balls of dough
  • Tomato sauce
  • 1 large aubergine, half sliced and half diced to 1cm cubes
  • 200g feta cheese, crumbled roughly
  • 100ml yoghurt
  • 1 tsp cumin seeds, toasted
  • 1/2 tsp chilli flakes
  • 1 red onion, finely sliced
  • 2 tbsp picked coriander
  • 1/2 lime, juiced
  • 1/2 tsp sea salt
  • Baba Ganoush is a delicious smokey, Arabic dip. This pizza is a nod to all those flavours – with a few little twists…

    Sprinkle the sliced and diced aubergines generously with salt in a bowl, cover with cling film and leave overnight. The following day, wash the salt off thoroughly, squeeze dry and toss in a little flour, shaking off any excess before cooking.

    Heat a cast iron pan as Roccbox is coming up to temperature with a good lug of olive oil and fry the diced aubergine before sprinkling with sugar and setting to one side.

    Fry the slice aubergine and set aside too.

    Combine the cumin, chilli flakes and yoghurt and set aside.

    Place the finely sliced onions, lime juice and sea salt in a bowl and scrunch with your hands to make quick pickle, add the picked coriander just before using.

    Open the dough balls and stretch into your perfect pizza base before topping with tomato sauce, feta cheese and the sliced and diced aubergines.

    Using a floured pizza peel, move your pizza into your Roccbox and cook for around 90 seconds, turning regularly to achieve an evenly baked crust.

    Remove from Roccbox once cooked, spoon over some yoghurt and dot around some of the onion and coriander pickle. Serve!

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