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Eggplant & Tomato Chutney Pizza

Quick vegetarian pizza using indian tomato chutney as the pizza sauce and topped with eggplant and cheese. Its cheesey and spicy & dosent feel like eating vegetables at all.
Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: American, Indian, Italian
Servings: 4 personal pizzas


For the Tomato Chutney

  • 2 tablespoon oil
  • 2-3 whole black peppercorns
  • 1 teaspoon cumin seeds
  • 1 tablespoon split urad dal
  • 1-2 dried red chilies
  • 3 garlic cloves, roughly chopped
  • 1 tablespoon ginger, roughly chopped
  • 1 small onion roughly chopped
  • 4 large tomatoes, roughly chopped
  • 1 teaspoon sugar
  • salt
  • 2 teaspoon oil
  • ½ teaspoon mustard seeds
  • pinch of hing
  • ¼ teaspoon fenugreek seeds
  • 6-8 curry leaves

For the Pizza

  • 4 personal pizza base (or 12 inch pizza base)
  • 1 large egglant
  • 2-3 tablespoon oil
  • Tomato Chutney
  • Cheese - shredded mozarella & parmesan (as much as you like)


Make the Tomato Chutney

  • Heat oil in a pan. Temper the oil with cumin seeds and peppercorns. Add the urad dal and crackle. Add the dried chilli and let brown a bit.
  • Next add onions, ginger, garlic, tomatoes everything together and sprinkle salt and sugar. Mix well and let cook on medium heat till the tomatoes are soft and mushy. Takes about 6-8 minutes.
  • Transfer everything to a blender jar and blend to a thick smooth paste.
  • In the same pan, add ½ tablespoon oil and temper the oil with mustard & fenugreek seeds. Let crackle, add a pinch of hing and add the curry leaves. Once the curry leaves are crisped, add the tomato paste and cook everything for 3-4 minutes untill its saucy.
  • Let cool and store in a air tight container for 8-10 days refrigerated. Use as you like.

For the Pizza

  • Slice the eggplant into slices. Dont slice too thin or too thick. Cut into half if the slices are too big. Sprinkle with salt and let the eggplant slices sit for 10 minutes.
  • Wipe eggplant with a paper towel and onn a hot gril pan or regular pan, add 2-3 tablespoon oil and place the eggplant slices. Cook for 3-4 minutes on high heat on each side till the eggplant is little soft but not fully cooked. Take out in a plate.
  • Preheat oven to 500F or the highest temperature your oven heats up to.
  • Assemble the pizza- Place the pizza base on a pizza stone or place on a cookie sheet lined with a rack. Spread the 1-2 tablespoon tomato chutney on top of the pizza bases, add shredded mozarella cheese. Layer eggplant slices. Sprinkle parmesan cheese. You can add a drizzle of oil at this stage as well.
  • Bake for 5-6 minutes until the cheese has melted. Sprinkle with some chili flakes and serve warm.