- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 45
- olive oil
- ml
- 1
- Italian eggplant
- 4
- white asparagus
- 250
- rapini
- ml
- 250
- carrot(s)
- ml
- 1
- pizza crust
- 60
- sundried tomato pesto
- ml
- To taste,
- salt and pepper
- 125
- tofu
- ml
- 250
- Cheddar cheese
- ml
- 10-12
- basil
- leave(s)
- To taste,
- hot oil
Directions
- Step 1
- Preheat the oven to 220 °C (425 °F).
- Step 2
- Slice the eggplant into rounds about 0.5 cm thick. Peel the carrots and cut them into ribbons or thin sticks. Trim the ends of the white asparagus.
- Step 3
- Blanch the rapini in boiling salted water for 1 minute, then plunge into ice water. Drain well.
- Step 4
- Heat a grill pan or griddle over medium-high heat.
- Step 5
- Grill the eggplant slices, asparagus, carrots, and rapini with 30 ml of olive oil. Season with salt and pepper. Set aside.
- Step 6
- Place the pizza crust on a baking sheet lined with parchment paper.
- Step 7
- Spread sun-dried tomato pesto over the crust. Arrange the grilled vegetables evenly over the crust.
- Step 8
- Crumble the tofu and scatter over the pizza. Top with grated cheddar cheese.
- Step 9
- Drizzle with the remaining 15 ml of olive oil.
- Step 10
- Bake the pizza for 15 minutes, or until the cheese is melted and lightly golden.
- Step 11
- Remove from the oven and top with fresh basil leaves. Drizzle with spicy oil, to taste.
- Step 12
- Serve immediately.
