It’s time to make pizza. One of our favorite food groups! Nothing says I love you like a fresh, hot out of the oven pan pizza even if it’s just for me.
We’ve been mastering the art of cast iron cooking and the use of cast iron with pizza is no exception. You of course don’t have to use cast iron, it’s what we like to do and can confirm the good results we’ve had with it. The key is to heat the pan up wicked hot in the oven before adding any dough … this of course adds a danger factor with the HOT pan so be extra cautious. We usually heat the pan on the highest setting in the oven for at least 30 minutes ahead. It helps make that extra crispy, crusty golden brown we can’t get enough of.
You might be thinking we’d hit you with a plain old cheeze pizza, but come on, you know us better than that. This pie is a spicy, creamy and crunchy roasted combination of savory goodness to delight your taste buds and fill your belly.
The Harissa aubergine loins (eggplant) for a nice meaty texture, slathered with fresh harissa paste for that one-two punch.
Use a ready-made pizza crust, store-bought dough, or your favorite homemade recipe. Our famous sourdough pizza base recipe will be in The Wicked Healthy Cookbook coming out this May, so get excited for even more top-secret wicked recipes and famous pizza dough soon.
After roasting the Aubergine up to make the base loins, this pizza comes together wicked fast. Like most things have all your prep done and be ready to go in the blink of an eye.
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