Ingredients for Pizza
1 tablespoon extra virgin olive oil
2 medium plum tomatoes, sliced about 1/4 inch thick
1/2 teaspoon dry oregano
1 teaspoon dry basil
salt and pepper as needed
1 small eggplant, thinly sliced lengthwise
6 small Portobello mushrooms, sliced about 1/2 inch thick
1/2 cup pesto, prepared earlier
2 homemade whole wheat pita breads (or store bought)
1 cup green bell peppers, chopped
1/4 cup grated mozzarella
Ingredients for Making Spinach Pesto
2 cups spinach leaves
2 small garlic cloves
2 tablespoon grated parmesan cheese
1/2 teaspoon lemon juice
1/4 teaspoon salt
2 tablespoon extra virgin olive oil
In a MIXY jar add in spinach leaves, garlic cloves, jeera, lemon juice, salt and olive oil. Process until everything is well combined to form a smooth paste. Season with salt and pepper to taste. Set this aside.
In the next step we will roast the vegetables in a wok.
Heat a teaspoon of olive oil in a wok or a heavy bottomed pan.
Add the eggplant, sprinkle some salt and stir fry on low to medium heat until soft and roasted. Keep this aside.
Next we will roast the mushrooms. Heat a teaspoon of olive oil in a wok, add the mushrooms, sprinkle some salt and stir fry until roasted.
Preheat Oven to 160 C. In a small bowl, add olive oil, oregano, basil, salt and pepper as needed and stir well.
Add sliced tomatoes and toss to coat well.
Lightly brush a baking sheet with some drops of olive oil.
Place the tomatoes on the oiled baking sheet.
Roast until they are dried slightly or for about 40 minutes. Set aside and cool down.
The final step is to assemble the Crispy Whole Wheat Flat bread with Spinach Pesto.
Preheat the oven to 250 C.
Spread an even layer of pesto on each pita bread and top evenly with roasted tomatoes, eggplant, mushroom, peppers and cheese.
Place them on a greased baking sheet and bake the bread until crisp and cheese is bubbly on the surface. This might take about 15 minutes. Serve hot.