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Grilled Vegetable Pizza

| Healthy Recipes, Snacks | Vegetables | European | Pizza, Bread & Doughs



1 Red Bell Pepper 1 Yellow Bell Pepper 1 Red Onion, Sliced 1 Eggplant, Cubed
3 Small Zucchini, Sliced 2 Tbsp Olive Oil 100ml Tomato Pasta 120g Dodoni Feta, Crumbled
2 Tsp Balsamic Vinegar 1/3 Cup Fresh Basil Leaves


4 Cups Bread Flour 1 Tsp Sugar 1 Sachet Dry Yeast 2 Tsp Salt
1 ½ Cups Water 2 tbsp Olive Oil
Select Ingredients
  • 10X
    Makar Fresh Basil
  • 10X
    Kuhne Aceto Balsamic Vinegar
  • 1X
    Maldon Sea Salt Crystals
  • 1X
    Sara's Organic Roumi Eggplant
+ Add Selected Ingredients to Cart  EGP755.00

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  1. To make the dough, beat the bread flour, sugar, yeast & salt in a bowl. While the mixer is still running add the water & the olive oil & beat until the dough forms a ball. If you feel the dough is too sticky add additional flour 1 tsp at a time. If the dough is too dry add water 1 tsp at a time. Remove the dough from the bowl & knead on a lightly floured surface, until you can form a smooth & firm ball.
  2. Grease a bowl with 1 tsp of olive oil; add the dough & cover with Clingfilm. Allow to sit until the dough doubles in size, approximately 1 hour.
  3. Remove the dough & place on a flour dusted surface. Knead the dough with your hands to push the air out. Take your desired amount of dough & roll out into thin circles to form the bases.
  4. In a large baking tray, toss the peppers, onion, zucchini & eggplant with olive oil, & season with salt & pepper.
  5. Roast veggies for 10 min, and then remove zucchini & place in a large bowl. Return tray to oven for 10 min or until eggplant is tender &peppers are slightly charred. Add the roast veg. to the zucchini & toss with balsamic vinegar; set aside.
  6. Increase oven temperature to 200C.
  7. Place the pizza bases on flour dusted & olive oil rubbed tray, spread passata on bases & top with vegetables.  Top with feta & bake for 15-20 min until feta is golden.
  8. Toss basil with a drizzle of balsamic & scatter over pizzas to serve. 
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