For real! This is vegan and it’s delicious. There is no cheese or anything masquerading to be cheese. And it’s delicious, flavorful, and exotic.
Moroccan pizza (from Veggie num num blog)(slightly adapted by me)
Pizza dough (there is a recipe on the website, but I used the refrigerated, prepackaged kind from Trader Joe’s)
2 tablespoons tomato paste
1 teaspoon Harissa paste
2 garlic cloves, minced
1 small eggplant, sliced thinly
1 zucchini, sliced thinly
1 teaspoon’s worth jarred chili peppers (or more, if you like), diced
1/4 cup mixed pitted olives, sliced in half
1 teaspoon caraway seeds
fresh mint leaves, chopped
Preheat oven to 425 degrees F.
Roll out dough until thin and transfer onto a lightly oiled and preferably pre-heated baking tray or pizza stone.
Combine the tomato paste with the Harissa and the garlic. Using the back of a dessert spoon, smooth the tomato mixture over the prepared base; spread evenly.
Arrange the eggplant and zucchini on top on the base; scatter with the olives, chili and caraway seeds. Drizzle over a little olive oil and place in pre-heated oven for 20-25mins until base is crisp and golden.
Remove from the oven and scatter with torn fresh mint leaves before serving.