Usually when I make any kind of vegan pizza I like to make my mozzarella recipe (linked below). This time however I had some leftover Baklazhan (link below) in the fridge so decided to make a tasty flatbread revolving around that. If you aren`t familiar with Baklazhan, it's a simple Ukrainian dip/sauce made by sautéing eggplant, peppers & onions in oil then simmering with tomatoes and lots of salt & pepper. You don't need it to make these pizzas, your favourite tomato sauce would be delicious too, but having a batch of Baklazhan in the fridge for random snacks is the best so I recommend trying it out!
I guess this isn't quite a pizza recipe because I'm not sharing amounts of ingredients, but it is a simple guideline to one of my fav flavour combinations on a flatbread. It's all pretty straight forward so a recipe isn't so necessary. I like LOTS of mushrooms and olives on top, no skimping on ingredients here. Fresh arugula is the garnish for the photograph, but arugula dressed with a simple balsamic maple vinaigrette is a delicious accompaniment. Who knew vegan pizzas and flatbreads could be so good. I swear I enjoy pizza more now than I ever did when I ate cheese.
4. Place pizzas back in the oven until pizza is hot and golden brown.
5. Mix a bit of minced garlic with a good quality olive oil, drizzle over top of the pizzas.
6. Sprinkle pizzas with a bit of dried oregano and chile flakes
7. Serve pizzas with maple balsamic dressed arugula
Hey! I'm Trisha