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

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


  • 2
    small aubergines, thinly sliced
  • 4
    courgettes, thinly sliced lengthwise
  • 2
    yellow peppers, seeded and quartered
  • 90
    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
    chopped tomatoes, drained
  • 250
    mozzarella cheese, coarsely chopped or grated
  • 125
    goat's milk cheese, crumbled


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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