A healthy pizza with an oatmeal crust and topped with grilled vegetables. We love pizza, and love the regular crust, but a bit of variation is also welcome. We usually vary with the topping each week, but this time also with the crust, in comes oatmealpizza with grilled eggplant and anchovy. The recipe for this pizza is from a magazine Boodschappen, from a cluster of supermarkets. Over the years I’ve gotten already some delicious recipes from this magazine.
Review
The crust is a bit dryer than the usual pizza crust, but nonetheless delicious. It was an easy to follow recipe. I made a few minor changes. As in I left out the olives, since we didn’t have any. I swept garlic powder for garlic cloves and part of the oat flakes for 7 grain flakes.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Another great pizza recipe is the Cheeseburger Stuffed Pizza. If you’re searching for a microwave recipe, you can try the Breakfast Mug Cake. If you don’t want to bake, but have something delicious, try the No Bake Oreo Cheesecake.
Oatmealpizza with grilled eggplant and anchovy
Allergies: gluten, wheat, fish, dairy
Ingredients
150 grams of oat flakes
100 grams of 7 grain flakes
2 tbsp olive oil
1 egg
2.5 tbsp flour
150 ml water
1 eggplant
2 tbsp olive oil
Garlic powder
1 tbsp dried oregano
1 buffalo mozzarella ball
1 can of anchovy
Instructions
Slice the eggplant thinly. Place them next to each other and cover with a towel. Place something heavy on it and let rest for 15 minutes.
Grind the oats with the 7 grain flakes with a bit of salt. Add the olive oil, water and the egg. Mix until a sticky dough and then add flour. Knead the dough further by hand into a ball with some more flour. Between two baking papers roll out the dough into a nice crust.
Pet the eggplant slices dry and cover with olive oil on each side. Then place them in a heated grill pan and heat them until brown and done.
Rip one baking sheet off the crust, cover that side with olive oil. Top first with garlic, then eggplant, oregano, mozzarella and anchovy. Bake in a 220°C/425°F preheated oven for 25 minutes until done.
Notes:
- Recipe source is Boodschappen magazine.
- Enough for 2 to 3 persons.
- Garlic powder can be replaced by two pressed gloves of garlic. 15 grams of black olives can be added to the toppings.
