Ajvar Pizza

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.

• Preparation Time: 15 mins
• Cooking Time: 26 mins
• Total Time: 41 mins
• Calories: 381 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet with oil.

Step 2

Stretch pizza dough onto the prepared baking sheet. Spread evenly with ajvar. Sprinkle mozzarella cheese, hot pepper slices, basil, and oregano on top.

Step 3

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.

Step 4

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.