Whole Wheat Mediterranean Pizza with Ajvar


  • Prep Time20 mins
  • Total Time1 hr 5 mins
  • Makes6 servings
Whole Wheat Mediterranean Pizza with Ajvar

Photo, Carmen Cheung. Food styling, Ashley Denton. Prop styling, Madeleine Johari.

Chatelaine Triple Tested

Pizza gets a makeover with a homemade ajvar–a tomato and eggplant sauce–as the base!


  • 2 tbsp olive oil, divided

  • 500 g whole wheat pizza dough, at room temperature

  • 1 1/2 cups Ajvar, divided

  • 1 medium zucchini, peeled in ribbons, core discarded

  • 1 large shallot, thinly sliced

  • 1/2 pint cherry tomatoes, halved (about 15)

  • 3/4 cup crumbled feta

  • 1/2 cup thinly sliced basil leaves


  • 1. Position rack in bottom third of oven, then preheat to 475F. Line 2 baking sheets with parchment and brush with 1 tbsp oil.

    2. Divide dough into 2 pieces. On a lightly floured counter, roll each into a 1/4-in. thick 9×13-in. oval. Slide dough onto prepared sheets.

    3. Reserve 1/2 cup ajvar, then divide and spread remaining ajvar evenly over dough. Toss the veggies with remaining 1 tbsp oil, then divide between dough.

    4. Bake, 1 sheet at a time, until crust is golden and toppings are tender, 15 to 16 min.

    5. Sprinkle with feta and basil. Cut into slices and serve with reserved ajvar for dipping or drizzling.

Nutrition (per serving)

Calories 321, Protein 12g, Carbohydrates 50g, Fat 12g, Fibre 9g, Sodium 790mg.
Excellent source of Vitamin C.

Kitchen tips: Making homemade ajvar is well worth the effort. But if you're looking for a shortcut, ready-made ajvar is just as delicious and is available at some supermarkets.

To thinly slice zucchini into ribbons, lay at on a work surface, then peel long slices from end to end with a vegetable peeler.

When preparing the pizza crust, if you don’t have a rolling pin, you can gently stretch dough with floured fingers until it measures 9×13 in.

Looking for more pizza night inspo? Get all of our favourite homemade pizza recipes in this collection.