• 1 Rating

This is a pizza that I randomly whipped up one night. It uses ajvar, a spicy Macedonian red pepper and eggplant spread that can be found in some grocery stores. The searing of the fresh tomatoes makes them easier to peel and prevents a watery pizza. I recommend using the wheat bran thick-crust pizza dough that I have also submitted, but whatever dough you usually use is fine.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C). Grease a baking sheet with oil.

  • Stretch pizza dough onto the prepared baking sheet. Spread evenly with ajvar. Sprinkle mozzarella cheese, hot pepper slices, basil, and oregano on top.

  • Heat a nonstick skillet over medium-high heat. Add tomato slices and cook until lightly browned, stirring occasionally to prevent sticking, about 3 minutes per side. Remove the tomato skins. Arrange the tomatoes on the pizza and sprinkle with salt.

  • Bake in the preheated oven until the mozzarella cheese is fully melted and bubbly, about 20 minutes. Allow to cool for a few minutes before slicing.

Nutrition Facts

380.6 calories; 16 g protein; 53.6 g carbohydrates; 18.1 mg cholesterol; 1009.9 mg sodium. Full Nutrition


1 Ratings
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