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Roast Mediterranean Vegetable Pizza topped with basil leaves.

Roast Aubergine Pizza with Peppers and Tomatoes.

Making the most of this year's final crop of beautifully ripe botanical fruits this aubergine pizza is a glorious celebration of the end of summer! Freshly risen pizza dough is topped with a rich tomato sauce, roasted peppers, halved cherry tomatoes and chunks of gorgeous roasted plump aubergine.
Course Lunch, Main Course
Cuisine vegan
Keyword dairy free pizza, vegan pizza, vegetable pizza
Prep Time 20 minutes
Cook Time 1 hour
Rising Time 1 hour
Total Time 2 hours 20 minutes
Servings 16 Slices (2 pizzas)
Calories 85kcal


For the Pizza Dough

  • 125 g strong white bread flour
  • 125 g plain flour
  • 1/2 tsp instant dried yeast (easy blend yeast)
  • 1 tsp salt
  • 1/2 tbsp olive oil
  • 160 ml tepid water

For the Topping

  • 1 350g jar tomato with basil pasta sauce
  • 2 tsp black olive tapenade check it's vegan
  • 1 tbsp olive oil
  • 1 large aubergine chopped into chunks
  • 1 large red pepper deseeded and sliced
  • 1 medium red onion sliced
  • 200 g cherry tomatoes halved
  • salt and pepper to taste
  • a handful of fresh basil leaves


  • Preheat oven to 200C/390F

For the Pizza Dough

  • Put the flours into a large bowl with the yeast on one side and the salt on the other.
  • Add the oil and water and mix to form a dough.
  • Tip the dough onto a floured work surface and knead until smooth and elastic - this should take about 10 minutes. Alternatively use a dough hook in a free standing mixer.
  • Lightly grease a large bowl and add your dough, turning it so it has a light coating of oil all over. Cover with a tea towel and leave in a warm place until doubled in size. This takes about an hour but will depend on temperature in your kitchen. 
  • When the dough is risen and pillowy, tip it out onto a floured surface, knock it back with your fingers, divide it in two and roll out into two large pizza circles.

To Make The Topping

  • While the dough is rising prepare your toppings.
  • Toss the chopped aubergine, pepper and onion in 1 tbsp olive oil and tumble them onto a baking tray. Cover with foil and roast in the preheated oven for 30 minutes.
  • While the vegetables are roasting, pour the pasta sauce into a small saucepan and simmer for about 10 minutes until reduced a little.
  • Stir in the tapenade.
  • Add salt and pepper to taste.

To Make The Pizzas

  • Increase oven temperature to 220c/430F
  • Spoon half of the tomato sauce onto each pizza and spread with the back of a spoon to cover the dough.
  • Top each pizza with half the roasted vegetables and half the cherry tomatoes.
  • Bake in the preheated for 15 - 20 minutes until the base is browned and the sauce is bubbling.
  • Sprinkle with fresh basil leaves and serve.


Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 85kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 389IU | Vitamin C: 17mg | Calcium: 9mg | Iron: 1mg