Moroccan Pizza

by Trudy ~ Veggie num num on July 2, 2010

Print Print
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ... Loading ...

Two of my favourite things combined; pizza and Moroccan flavours… bliss :)

This is a very simple vegan pizza with wonderful spicy flavour and it is so colourful! Homemade pizza dough is so very simple and any excess freezes well so you can make a batch and keep any left over for whipping up pizza anytime YAY!

The pizza dough recipe here is enough for 4 pizza bases so use the rest topped with your favourite ingredients or freeze the remainder in 3 separate batches for use later. Always use a top quality bakers’ flour to get the best results. This dough gives a lovely thin and crispy base perfect for pizza or for pizza style bread to serve with dips and spreads.

For non-vegans add a little feta cheese if you like; but it really doesn’t need it. Spicy and crispy, crunchy this vegetarian Moroccan Pizza is perfect for serving up to friends and family or for a quite night on the couch with good company. Bon appetite!!

Thin & Crispy Pizza Dough

Preparation time: 25mins (+2 hours)
Makes 4 pizza bases

  • 300ml (10.5 fl oz) lukewarm water
  • 7g (0.25 oz) yeast
  • 2 tbs olive oil
  • 1 tsp raw sugar
  • 450g (1 pound) strong/bakers’ plain flour
  • ½ tsp salt

Add the yeast and sugar to the water and set aside for a few minutes until the yeast begins to react; begins to foam.

Sift the flour and salt into a large bowl, make a well in the centre and add the yeast mixture, drizzle the olive oil around the outside of the flour.

Bring the mixture together with your fingers to form a mass, when the mixture has come together turn it out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.

Roll into a ball and place in a large greased bowl, cover with a damp tea-towel and set aside for 2 hours until the dough has doubled in size.

‘Punch’ the dough once to remove air bubbles and turn out onto a lightly floured surface. Divide into 4 equal portions (freeze any portions not needed separately in plastic wrap).

Roll one portion of dough at a time out until thin and transfer onto a lightly oiled and preferably pre-heated baking tray or pizza stone.

Moroccan Pizza

Preparation time: 35mins
Serves 4

  • 1 quantity pizza dough prepared as above
  • 2 tbs tomato paste
  • 1½ tsp Harissa paste
  • 2 garlic cloves, minced
  • 1 small eggplant (aubergine), sliced thinly
  • 1 zucchini, sliced thinly
  • 1 red chilli, diced
  • 1 yellow chilli, diced
  • ¼ cup mixed pitted olives, sliced in half
  • 1 tsp caraway seeds
  • olive oil
  • fresh mint leaves

Pre-heat the oven to 225°C/437°F

Combine the tomato paste with the harissa and garlic; using the back of a dessert spoon smooth the tomato mixture over the prepared base; spread evenly.

Arrange the eggplant and zucchini on top on the base; scatter with the olives, chilli and caraway seeds. Drizzle over a little olive oil and place in pre-heated oven for 20-25mins until base is crisp and golden.

Remove from the oven and scatter with torn fresh mint leaves before serving. Enjoy!!

Related Posts with Thumbnails

Keep up to date with all things veggie & delicious… follow Veggie num num on Instagram | Facebook | Twitter | Pinterest

Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email

{ 11 comments… read them below or add one }

Shaheen {The Purple Foodie} July 2, 2010 at 2:10 pm

Love the combination of flavours here. I would have never thought of making a Moroccan pizza. Your photographs are stunning

zested July 3, 2010 at 6:32 am

What great flavors in this, and an interesting use of harissa. Beautiful.

Gwen July 7, 2010 at 6:01 am

Now that’s my kind of pizza!!!!

elsa July 10, 2010 at 7:46 am

love your site! I’ve been looking for a good veggie site and found you on Stumble Upon! so far everything I’ve seen sounds yummy!

Trudy (veggie num num) July 19, 2010 at 9:24 am

Thanks all :)

@elsa so glad you are loving Veggie num num… Hope you try out some of the recipes and drop by again :)

Erika @ Health and Happiness in LA August 5, 2010 at 11:41 am

That is a beautiful pizza. And eggplant and zucchini are just SO good on pizza.

Rachel February 9, 2011 at 11:35 am

I thought I was running out ideas for vegan pizza and as soon as I saw this recipe I knew I had to make it! It was so awesome…love the harissa! Trudy your blog is becoming my go-to for dinner ideas! <3

Joy May 27, 2011 at 6:25 am

I sprinkled some feta over the top. Really tasty.

vegobsessionchick February 22, 2012 at 2:08 pm

Wow! This looks wonderful!
I would love to try the mint on pizza! YUM.

Carole June 1, 2012 at 7:49 am

Hey, great pizza. It would be great if you linked it in to Food on Friday Series which is all about pizza this week.

Leah June 27, 2012 at 9:35 am

I LOVE this recipe!! I made this for a summer tapas party I had recently. I skipped the dough and went with store-bought from Trader Joe’s. I was able to find the Harissa at Whole Foods … whew, it’s spicey!! Baking the pizza on a pizza stone made it extra crispy. Can’t wait to make this pizza again! Highly reccommend.

Leave a Comment



Previous post: Green Tea Noodle Salad

Next post: Pea & Avocado Penne

cialis daily review over the counter furadantin over the counter viagra substitutes