Aubergine and Boerewors Pizza

Leftover boerewors after yesterday’s braai would make this a traditional boerie pizza!



  • 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.

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