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.
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!!