Whole Wheat Mediterranean Pizza with Ajvar



20 min


1 h 5 min



Whole Wheat Mediterranean Pizza with Ajvar

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

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
  • 12 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 12 g,
  • Fibre
  • 9 g,
  • Sodium
  • 790 mg.
  • 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.