{LHF Recipe} Eggplant mini-pizza with provolone, chorizo and spinach
F For those who just want to reduce carbohydrates or just want to nudge the vegetable portion in their food neatly (but deliciously): these mini-pizzas taste wonderfully intense to Italy - or at least after the things which we would expect from a pizza: spicy cheese, aromatic tomatoes, spicy salami, green spinach, a pinch of spiciness and the kick of fresh herbs ... but without dough. The "bottom" is here baked in the oven eggplant slices. Of course they are not as crispy as a regular pizza crust (to stifle all false expectations in the bud), but they give a wonderful plus of velvety Italian taste on top.
You can do those little things enjoy hot and fresh from the oven like mini-pizzas. Alternatively, they make themselves cold as antipasti great. You feel like a delicious vegetable sandwich? Then the mini-pizzas also like to be your favorite sandwich filling. And if you like even more green, top a mixed salad with 2-3 of the Italian vegetable pizzas and build yourself a delicious filling meal.
By the way: Here is a good cheese worthwhile. Provolone is a great Italian cheese with a lot of flavor and the right amount of saltiness. So before you use a boring Gouda, ask at the refreshment bar in the supermarket for Provolone. You can either grate it from the piece or have it cut into slices in the supermarket and crumble it on the pizza.
I love sprinkling chopped fresh herbs and chili on the pizzas just before serving. The cost while shopping extra, but also tastes very good. If you buy herbs in the pot, you can put them on the windowsill and use them over and over again for delicious food.
Here comes the recipe for about 12 eggplant mini pizzas with provolone, chorizo and spinach:
1 big, possible thick eggplant
5 tbsp olive oil
100 g provolone cheese, grated
1 handful of young spinach leaves
100 g thin sliced chorizo
10 cocktail tomatoes, halved
1 Can of chopped tomatoes
1 small onion, chopped
1 clove of garlic, chopped
1 pinch of dried rosemary
1 pinch of dried oregano
salt & pepper
1 teaspoon of sugar or sugar
12 basil leaves
evtl. Chili and fresh herbs to taste
The oven Preheat to 170 ° C. Cut the aubergine into slices about 1 cm thick. Brush the slices with a brush from both sides with a little olive oil, salt sparingly and place on a baking sheet lined with baking paper. Approximately Bake for 15 minutes.
In the meantime, heat 1 tbsp of olive oil in a small saucepan and sauté the onion and garlic. Add the chopped tomatoes to the saucepan, season with salt, pepper, 1 pinch of oregano and rosemary, as well as Xucker. Approximately Cook over medium heat for 10 minutes until the sauce is thick.
Remove the plate with the aubergines from the oven - start the oven. Brush the eggplant with tomato sauce first, then sprinkle with the cheese and cover with spinach, chorizo and tomatoes. Bake in the oven for another 10-15 minutes, until the cheese has melted and lightly browned.
If you like, sprinkle the mini-pizzas with freshly chopped chilli, rosemary and oregano and basil leaves before serving .
Tips: The mini-pizzas taste fresh from the oven or cold as antipasti.