Pizza topping 3: grilled vegetables and goat's milk cheese

Recipe from: 4/9/1998 12:00:00 AM
Ingredients 10
Servings 4
Time

Ingredients

  • 2
    small aubergines, thinly sliced
  • 4
    courgettes, thinly sliced lengthwise
  • 2
    yellow peppers, seeded and quartered
  • 90
    ml
    olive oil
  • 2
    small or l large red onion, sliced
  • salt and freshly ground black pepper
  • 1
    quantity pizza dough (see recipe for basic pizza crust)
  • 400
    g
    chopped tomatoes, drained
  • 250
    g
    mozzarella cheese, coarsely chopped or grated
  • 125
    g
    goat's milk cheese, crumbled
 

Method

15-20 min
 
Heat the oven grill and brush all the vegetables, except the onions, generously with olive oil. Grill until the vegetables are lightly browned, turn and grill until done. Add the onions and grill for another 5 minutes. Cool the peppers, remove the skins and slice into thin strips. Preheat the oven to 220 ºC. Choose your preferred pizza base and prepare as described for the basic pizza crust recipe. Spread the base evenly with the chopped tomato. Sprinkle with half the mozzarella cheese, season with salt and pepper and bake for 7-10 minutes, depending on the thickness of the base, or until the dough has risen on the sides and is lightly browned. Arrange the grilled vegetables and goat's milk cheese on top and sprinkle with the remaining mozzarella cheese. Season with salt and black pepper and bake for another 7-10 minutes or until the cheese has melted and the base is done and golden brown. Serve immediately.
 

Read more on: bake  |  dairy
 

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