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BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO

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I know what you’re thinking, why make a pizza from brown rice? But trust me, this is seriously good. Could it ever replace the crispy wood fired, or chewy, doughy Neapolitan varieties? No, of course not. They’re classics. But see it as an alternative. Apart from being gluten free, it is also more textured, of course, but feels lighter. In my mind, it’s a perfect canapé or starter, and a great option for those meat-free Mondays.

BROWN RICE PIZZA TOPPED WITH AUBERGINE AND TOMATO

TIME: 1 hour 15 minutes | SERVES: makes 2 pizzas

INGREDIENTS

for the brown rice pizza base

 

250 ml Spekko Saman Brown Extra Long Grain Parboiled Rice

100 g finely grated parmesan cheese

1 egg

1 egg white

salt and freshly ground black pepper

 

for the topping

 

100 ml olive oil

1 aubergine, thinly sliced

salt and freshly ground black pepper

2 large tomatoes, sliced

about 10 heirloom tomatoes (5 per pizza)

100 g pitted black olives

30 g fresh basil leaves

salt and freshly ground black pepper

olive oil

 

125 g buffalo mozzarella cheese

caper berries

METHOD

for the brown rice pizza base

Heat the oven to 200 °C. Cook the rice according to the instructions on the back of the packet, then place the cooked rice in a mixing bowl and let it cool. Add the parmesan cheese, egg and egg white. Season with salt and pepper and mix well.

Line 2 baking trays with baking paper. Divide the rice mixture and shape into two circles on the baking trays. Place in the oven and bake for 30 minutes. Take out and let it cool for about 15 minutes.

for the topping

Heat the olive oil in frying pan. Fry the aubergine slices — not all at the same time — until golden and crispy. Drain on a kitchen towel and season with salt and pepper.

Arrange the fried aubergines on top of the base followed by the tomatoes, and place the olives on top. Slice half of the basil leaves into thin slices and scatter on top. Drizzle with olive oil and season with salt and pepper. Place back in the oven for another 20 minutes.

Break the mozzarella cheese into pieces and place on top the pizza. Serve with more fresh basil.

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