Wholemeal focaccia with aubergines and goat cheese

Wholemeal focaccia with aubergines and goat cheese

Pizza is the ultimate comfort food, but too many of them and you’re never allowed to forget about it (your jeans won’t let you!). But what if we could have a healthier version? Wholemeal pizza dough, aubergines, a sprinkle of goat cheese and top with beautiful pomegranate seeds and bit of mint. Pizza without cheese is ultimately a focaccia, but call it what you will, we’ll have another slice.

Recipe by Rachel Zammit Cutajar

Photo by Rachel Zammit Cutajar

Wholemeal focaccia with aubergines and goat cheese

Ingredients

Method

  1. Preheat the oven to 220°C.
  2. Cut the pizza dough in half and stretch out to form two rectangles.
  3. Place on a slightly oiled baking sheet.
  4. Alternate the sliced aubergine and on top of the dough and press the veggies into the dough.
  5. Sprinkle the minced garlic over the top and season with salt and pepper and a drizzle of olive oil. 
  6. Bake until the crust is golden around the edges and on the bottom (approx. 15 mins).
  7. Remove from the oven and top with goat cheese, pomegranate seeds and mint.

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