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This pizza recipe is going to blow your mind! The combination of interesting ingredients makes it a winner. Give it a try and let me know what you think.

This will make about 3 ten-inch round pizzas. Although, mine never end up being round, they come out more rectangular. It’s the flavour that counts, right?


    1 portion of fresh pizza dough (I use the whole wheat kind, found in the deli section of my local grocery store. If you can’t find it just ask the clerk. If you make your own dough… I’m impressed!)
    1 large jar of tomato sauce (Use your favourite kind. I use a 29 oz. can of San Marzano tomatoes. Puree them and simmer in a saucepan. Reduce until thick.)
    3 cups of grated mozzarella cheese
    1 cup of flour (I use whole wheat or 12 grain)
    1 skinny sweet potato
    1 skinny eggplant, try the Chinese variety
    1 onion
    1 clove of garlic
    3 tablespoons of olive oil
    2 tablespoons of curry paste (I use Pataks Vindaloo Curry Paste, in a jar at most grocery stores)
    3 fresh sprigs of rosemary
    6 fresh sage leaves
    2 fresh sprigs of thyme
    2 red chili peppers (you can also use a couple teaspoons of dried chili flakes instead)

Pizza ingredients on a wooden cutting board.


Take your fresh dough out of the fridge, open the bag to let the air in and allow it to rise for 2 hours. Cut into 3 equal portions. Lightly grease your pizza pan or baking try and set aside.

Cut the onion in half and slice thin. Set aside. Peel the garlic and slice thin. Set aside. Chop the red chili pepper and set aside. Please use caution as they are very dangerous. Use gloves and don’t touch your eyes!

Make your marinade: Pick the leaves off the rosemary and thyme twigs. Put them on a chopping board with your sage leaves and give it all a good chop. Place in a large bowl. Add 2 tablespoons of the curry paste and 3 tablespoons of olive oil and mix well.

Pizza prep.

Scrub the potatoes well, so you can leave the healthy skins on, dry and slice very thin. Put them in the bowl with your marinade. Wash your eggplant, dry and slice very thin. Put them in the bowl with your marinade. Now mix the marinade well over your slices. Set aside for at least 20 minutes.

Tip: if you have more than one baking sheet or pizza pan, you can prep the next pizza while one is in the oven.

Pre-heat your oven to 400 degrees celsius. Sprinkle some flour on a clean flat surface. Take one portion of dough and stretch it nice and thin. This will take some patience… be gentle as to not rip holes. You can use a rolling pin, but I usually just stretch it by hand. Keep your hands and rolling pin well floured so the dough doesn’t stick. Once you’ve got it nice a thin, put it on your greased baking sheet. Prick it all over with a fork to prevent air bubbles. Now here’s my pizza trick… put the plain pizza dough in the oven for 2-3 minutes to crisp it up before adding toppings. I find this really helps to keep my pizza from getting soggy in the middle.

Now spread your sauce over the dough, add some onion and garlic slices. Be sure to leave enough for your next pizzas. Next, spread your potato and eggplant slices all over. Try not to overlap them as they won’t cook properly. Now add some chopped chilis and 1 cup of grated cheese.

Pop that baby in the oven for about 20 minutes or until the edges are crispy. Repeat for the remaining 2 portions of pizza dough.


Sweet potato and eggplant pizza on a wooden serving board.

This recipe is courtesy of our friend Erin Spencer. Check out her Erin’s Food Ideas Facebook page and her Dirty Girl urban gardening webseries on YouTube.