Aubergine and Boerewors Pizza
Leftover boerewors after yesterday’s braai would make this a traditional boerie pizza!
YOU WILL NEED
- 2 medium/large aubergines, cut into cubes
- Ina Paarman's Seasoned Sea Salt
- olive oil
- 250 g thick boerewors, cooked
- Ina Paarman's Tomato & Basil Pasta Sauce
- Ina Paarman's Sundried Tomato Quarters
- ricotta cheese
- fresh basil
- caramelised onions (optional)
Preheat the oven to 200°C.
Toss the aubergine cubes with a little Seasoned Sea Salt and then toss the aubergine with ± 3T of olive oil. Spread out on a small baking sheet. Roast for 20-25 minutes. Leave to cool a little. Place a large baking tray to pre-heat in the oven.
Using a quarter of the Basic Pizza Dough, roll out the pizza base and re-roll dough on baking paper. Leave at room temperature until puffy. Spread the dough with Pasta Sauce (freeze the remaining sauce for another use). Cut the sausage into ½ cm thick rounds.
Sprinkle the aubergine evenly over the base, dot with sausage.
Bake on preheated baking tray (on the paper) ± 20 minutes.
Top with strips of Sun-dried Tomato, blobs of ricotta cheese and fresh basil leaves.
Delicious with Caramelised Onions with Balsamic Vinegar.