I like the combination between a thin pizza base with vegetable toppings. The thin crust is always very crispy. One slice doesn’t make me feel full like when I eat a slice of pan pizza or thick base pizza. And because it is topped with vegetables, I just want to eat more and more.

The base spread with a layer of pizza tomato sauce is baked first until it is nearly done. Then the toppings will be arrange over the base and the whole pizza will be baked just a few minutes until the vegetables become wilted and the cheese has just melted. The base then will reach a nicely golden brown color.

My oven is not big enough to make a pizza of the regular sizes. So I often have to make two pizzas for me and my fiance, each is about 20cm in diameter. I have a recipe for basic thin pizza base that I always apply in making my favourite pizzas.

I felt good after eating this pizza. Though it was not small but it was light. The vegetables were still juicy, crunchy and fresh. The basic vegetarian pizza doesn’t have asparagus. Adding asparagus is one of the variations.

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This pizza is just so simple to make. The taste of eggplant blending well with the melting mozzarella, plus the fragrance of basil flake made a wonderful bite.

I prefer thin crust than thick one, so again, this time I made a thin crust base and then topped with sliced eggplants. Eggplant should be pre-cooked first to add more flavour to it. Over a frying pan, I fried a clove of garlic with a little olive oil. When the smell of garlic just came out, I added the eggplant slices, seasoned with salt, and cooked just until the two sides of each slice changed their color a bit. Read the rest of this post >>