autumn party food summer vegan

Moroccan Pizza

July 2, 2010

Moroccan Pizza

Two of my favourite things combined; pizza and Moroccan flavours… bliss! This is a very simple vegan pizza with wonderful spicy flavour and it is so colourful! Homemade pizza dough is so very simple and any excess freezes well so you can make a batch and keep any left over for whipping up pizza anytime YAY!

The pizza dough recipe here is enough for 4 pizza bases so use the rest topped with your favourite ingredients or freeze the remainder in 3 separate batches for use later. Always use a top quality bakers’ flour to get the best results. This dough gives a lovely thin and crispy base perfect for pizza or for pizza style bread to serve with dips and spreads.

For non-vegans add a little feta cheese if you like; but it really doesn’t need it. Spicy and crispy, crunchy this vegetarian Moroccan Pizza is perfect for serving up to friends and family or for a quite night on the couch with good company. Bon appetite!!

Thin & Crispy Pizza Dough

Preparation time: 25mins (+2 hours) // Makes 4 pizza bases

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  • 300ml (10.5 fl oz) lukewarm water
  • 7g (0.25 oz) yeast
  • 2 tbs olive oil
  • 1 tsp raw sugar
  • 450g (1 pound) strong/bakers’ plain flour
  • ½ tsp salt

Add the yeast and sugar to the water and set aside for a few minutes until the yeast begins to react; begins to foam.

Sift the flour and salt into a large bowl, make a well in the centre and add the yeast mixture, drizzle the olive oil around the outside of the flour.

Bring the mixture together with your fingers to form a mass, when the mixture has come together turn it out onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic.

Roll into a ball and place in a large greased bowl, cover with a damp tea-towel and set aside for 2 hours until the dough has doubled in size.

‘Punch’ the dough once to remove air bubbles and turn out onto a lightly floured surface. Divide into 4 equal portions (freeze any portions not needed separately in plastic wrap).

Roll one portion of dough at a time out until thin and transfer onto a lightly oiled and preferably pre-heated baking tray or pizza stone.

Moroccan Pizza

Preparation time: 35mins // Serves 4

  • 1 quantity pizza dough prepared as above
  • 2 tbs tomato paste
  • 1½ tsp Harissa paste
  • 2 garlic cloves, minced
  • 1 small eggplant (aubergine), sliced thinly
  • 1 zucchini, sliced thinly
  • 1 red chilli, diced
  • 1 yellow chilli, diced
  • ¼ cup mixed pitted olives, sliced in half
  • 1 tsp caraway seeds
  • olive oil
  • fresh mint leaves

Pre-heat the oven to 225°C/437°F

Combine the tomato paste with the harissa and garlic; using the back of a dessert spoon smooth the tomato mixture over the prepared base; spread evenly.

Arrange the eggplant and zucchini on top on the base; scatter with the olives, chilli and caraway seeds. Drizzle over a little olive oil and place in pre-heated oven for 20-25mins until base is crisp and golden.

Remove from the oven and scatter with torn fresh mint leaves before serving. Enjoy!!

Moroccan Pizza

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11 Comments

  • Reply Shaheen {The Purple Foodie} July 2, 2010 at 2:10 pm

    Love the combination of flavours here. I would have never thought of making a Moroccan pizza. Your photographs are stunning

  • Reply zested July 3, 2010 at 6:32 am

    What great flavors in this, and an interesting use of harissa. Beautiful.

  • Reply Gwen July 7, 2010 at 6:01 am

    Now that’s my kind of pizza!!!!

  • Reply elsa July 10, 2010 at 7:46 am

    love your site! I’ve been looking for a good veggie site and found you on Stumble Upon! so far everything I’ve seen sounds yummy!

  • Reply Trudy (veggie num num) July 19, 2010 at 9:24 am

    Thanks all :)

    @elsa so glad you are loving Veggie num num… Hope you try out some of the recipes and drop by again :)

  • Reply Erika @ Health and Happiness in LA August 5, 2010 at 11:41 am

    That is a beautiful pizza. And eggplant and zucchini are just SO good on pizza.

  • Reply Rachel February 9, 2011 at 11:35 am

    I thought I was running out ideas for vegan pizza and as soon as I saw this recipe I knew I had to make it! It was so awesome…love the harissa! Trudy your blog is becoming my go-to for dinner ideas! <3

  • Reply Joy May 27, 2011 at 6:25 am

    I sprinkled some feta over the top. Really tasty.

  • Reply vegobsessionchick February 22, 2012 at 2:08 pm

    Wow! This looks wonderful!
    I would love to try the mint on pizza! YUM.

  • Reply Carole June 1, 2012 at 7:49 am

    Hey, great pizza. It would be great if you linked it in to Food on Friday Series which is all about pizza this week.

  • Reply Leah June 27, 2012 at 9:35 am

    I LOVE this recipe!! I made this for a summer tapas party I had recently. I skipped the dough and went with store-bought from Trader Joe’s. I was able to find the Harissa at Whole Foods … whew, it’s spicey!! Baking the pizza on a pizza stone made it extra crispy. Can’t wait to make this pizza again! Highly reccommend.

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