Spinach Eggplant Pizza
My vegan boot camp is over, so what was the first thing I made? Pizza!
I had bought naan that had milk and yoghurt in it, so I froze them until the kickstart was over. As I was thinking about how to clean out my pantry, I decided to make pizza out of the naan. I used up my remaining Monterey Jack cheese, tomato, eggplant, and spinach.
For the eggplants, I sliced them, brushed them with a mixture of teriyaki sauce, garlic, and olive oil, then baked them in the oven for a few minutes until they had cooked through. For the sauce, I mixed basil, chives, marjoram, parsley, oregano, and probably some other stuff with some crushed tomatoes and spread the sauce on the naan. I don't really know the subtle differences of all of these herbs, so I'm sure I made some kind of culinary faux pas by using them all together. I grated a bit of cheese, layered the spinach, eggplant, and sliced tomato on top, before adding more grated cheese and feta. Popped two in the over at a time at 350˚ and baked until the cheese melted.
They turned out wonderfully. I had six pack of naan, enough for the whole week. At home I re-crisped the crust on the stove, but at work, I had to eat soggyish pizza for lunch. When you're hungry, though, that minor detail isn't that important.
I had bought naan that had milk and yoghurt in it, so I froze them until the kickstart was over. As I was thinking about how to clean out my pantry, I decided to make pizza out of the naan. I used up my remaining Monterey Jack cheese, tomato, eggplant, and spinach.
For the eggplants, I sliced them, brushed them with a mixture of teriyaki sauce, garlic, and olive oil, then baked them in the oven for a few minutes until they had cooked through. For the sauce, I mixed basil, chives, marjoram, parsley, oregano, and probably some other stuff with some crushed tomatoes and spread the sauce on the naan. I don't really know the subtle differences of all of these herbs, so I'm sure I made some kind of culinary faux pas by using them all together. I grated a bit of cheese, layered the spinach, eggplant, and sliced tomato on top, before adding more grated cheese and feta. Popped two in the over at a time at 350˚ and baked until the cheese melted.
They turned out wonderfully. I had six pack of naan, enough for the whole week. At home I re-crisped the crust on the stove, but at work, I had to eat soggyish pizza for lunch. When you're hungry, though, that minor detail isn't that important.