Ajvar Pizza Recipes

AJVAR PIZZA

Ajvar Pizza image

This is a pizza that I randomly whipped up one night. It uses ajvar, a spicy Macedonian red pepper and eggplant spread that can be found in some grocery stores. The searing of the fresh tomatoes makes them easier to peel and prevents a watery pizza. I recommend using the wheat bran thick-crust pizza dough that I have also submitted, but whatever dough you usually use is fine.

Provided by MonicaG

Categories Pizza

Time 41m

Yield 4

Number Of Ingredients 9

Ingredients

1 teaspoon vegetable oil
1 (13.8 ounce) package prepared pizza dough
½ cup ajvar spread, or more to taste
1 cup shredded part-skim mozzarella cheese
10 pickled hot pepper slices
½ teaspoon dried basil
½ teaspoon dried oregano
1 large tomato, halved and sliced into thin wedges
salt

Steps:

Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet with oil.
Stretch pizza dough onto the prepared baking sheet. Spread evenly with ajvar. Sprinkle mozzarella cheese, hot pepper slices, basil, and oregano on top.
Heat a nonstick skillet over medium-high heat. Add tomato slices and cook until lightly browned, stirring occasionally to prevent sticking, about 3 minutes per side. Remove the tomato skins. Arrange the tomatoes on the pizza and sprinkle with salt.
Bake in the preheated oven until the mozzarella cheese is fully melted and bubbly, about 20 minutes. Allow to cool for a few minutes before slicing.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 53.6 g, Cholesterol 18.1 mg, Fat 11.2 g, Fiber 4 g, Protein 16 g, SaturatedFat 3.1 g, Sodium 1009.9 mg, Sugar 9.1 g

AJVAR

Ajvar image

I first tried this about three years ago. It's SO good as a dip for pita bread. I imagine it would work well with fresh veggies, too.

Provided by Cluich

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 large eggplants (aubergines)
6 red sweet peppers
salt and pepper, to taste
2 garlic cloves, minced
1/4 cup lemon juice
1/2 cup olive oil

Steps:

Bake the eggplants and peppers at 350 F until tender when pierced with a fork. Peel the skin from the vegetables while still hot (makes it easy).
Run through a food processor until smooth. Season to taste with salt and pepper and add the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb, mixing as you go with the food processor.

Nutrition Facts : Calories 237.9, Fat 18.7, SaturatedFat 2.6, Sodium 6.7, Carbohydrate 18.8, Fiber 8.7, Sugar 9.5, Protein 3.1

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