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    Home » Recipes » Recipes

    18/09/2016 Dinner Recipes

    Roasted Garlic, Pork & Aubergine Pizza

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    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    Oh look, another pizza recipe. Pizza is fast becoming our favourite thing to make and this roasted garlic, pork & aubergine pizza is no exception. There is really something special about rubbing roasted garlic into the crust before adding all the sauce and toppings. It honestly takes my love of garlic to new levels.

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    We make pizza almost once a week now and Will uses this dough recipe. He's got super good at making pizza dough, it's always the perfect combo of chewy and crispy and there's always a hefty amount of crust which is the best bit of any pizza obviously. I might have to get him to guest post on here at some point just to talk about how he makes it so effing tasty.

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    We used leftover roast pork for this pizza. You could try using pulled pork or anything else you have around. Chicken or another meat would also work, go crazy, make it your own! Just don't miss out on that roasted garlic whatever you do.

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    We served the pizza with a simple salad which I've included the recipe for along with the recipe for the easiest salad dressing in the world cus I'm generous like that! The peppery rocket and salty feta go so well with the sweetness from the roasted garlic on the pizza.

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    Let's just talk about the layers of tomato in this meal for a second. You've got the jammy tomato flavour from the sauce which is rich with a hint of spice. Then the halved cherry tomatoes scattered across the pizza before baking get roasted and turn into sweet little pockets of joy. Finally, the tomatoes in the salad deliver a much needed burst of freshness.

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!

    Roasted Garlic, Pork & Aubergine Pizza

    This roasted garlic, pork & aubergine pizza is the perfect combination of garlicky, meaty, salty goodness. It's perfect for using up leftover roast pork!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 2 hours
    Cook Time: 30 minutes
    Total Time: 2 hours 30 minutes
    Servings: 2 Pizzas
    Author: Amy Fulwood

    Ingredients

    For the Pizza Dough

    • 350 g Bread Flour
    • 1 tablespoon Sugar
    • 2 teaspoon Sea Salt
    • ¾ teaspoon Dry Active Yeast
    • 1 ½ tablespoon Olive Oil
    • 230 ml Warm Water

    For the Pizza Sauce

    • 3 tablespoon Olive Oil
    • 1 Onion - Chopped
    • 3 Cloves Garlic - Crushed
    • 1 Tin Chopped Tomatoes
    • 3 tablespoon Tomato Puree
    • ½ teaspoon Chilli Powder
    • 1 teaspoon Dried Oregano

    For the Toppings

    • 1 Bulb of Garlic
    • 150-200 g Lefotver Roast Pork
    • ½ Aubergine sliced length ways using a mandolin and lightly salted to draw out the moisture
    • 10 Cherry Tomatoes halved
    • 100 g Cheddar Cheese grated

    For the Salad

    • 100 g Rocket
    • 8 Cherry Tomatoes quartered
    • Half a Cucumber chopped
    • 50 g Feta crumbled
    • 50 ml Olive Oil
    • 25 ml Balsamic Vinegar
    • Juice of 1 Lemon
    • Salt and Pepper

    Instructions

    • Mix together the water, sugar, salt and yeast in a large bowl and wait until it starts to foam a little then stir in the flour. Knead into a soft dough and then place in an oiled bowl. What you do now depends on how much time you have. For this pizza we left the dough in the fridge for the whole afternoon (about 6 hours) to rise and it turned out really well but if you don't have that much time you could leave it somewhere warm for 1-2 hours.
    • While the dough is proving preheat the oven to 200°C, cut the top off the bulb of garlic to expose the cloves. Drizzle with olive oil and wrap in a piece of foil. Place in the oven and roast for 20-30 minutes until softened. Heat the olive oil over a medium heat. Add the onion, garlic, plenty of salt and 40ml of water. Once the water has evaporated pour in the tin of tomatoes and cook down until it's almost dry. Mix in the tomato puree, chilli powder and oregano and leave to cook a little more until it has a thick consistency. Tip out onto a plate and allow to cool.
    • Preheat the oven to 200°C. Once the dough has doubled in size remove it from the bowl and knead for a minute. Halve the dough and roll out each piece to a big enough size to fit the skillet then gently lift one into the skillet making sure to leave a slightly thicker crust around the edge. Squeeze the roasted garlic out of the cloves and spread half across the dough with the back of a spoon.
    • Spread half the sauce over the pizza followed by the half the pork, aubergine, tomato halves and cheese then place on the hob over a high heat for about 5 minutes to allow the skillet to get really hot. Place the pizza in the oven for about 18-20 minutes. Remove and repeat with the second pizza (obviously if you have two skillets you could do them both at the same time but does anyone have two skillets?!)
    • While the pizza is cooking toss the lettuce, cucumber, tomatoes and feta into a large bowl. Add the olive oil, balsamic, lemon juice and salt and pepper to an empty jar and shake together thoroughly. Adjust the seasoning to taste and dress the salad just before serving.
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS Roasted Garlic, Pork & Aubergine Pizza?

    If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!

    You can of course use up all the pizza dough ingredients in this other brilliant skillet pizza recipe!

    This simple skillet pizza makes perfect use of your cast iron skillet & combines salty prosciutto with creamy mozzarella & garlic oil for a delicious dinner.

    If you have any aubergine left over, use it to make these delicious panko aubergine sandwiches!

    This Panko Aubergine & Egg Sandwich with kale chips is a delicious vegetarian meal which works at any time of day .

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    Reader Interactions

    Comments

    1. Rebeccah @ Of Hops and Honey says

      October 16, 2016 at 9:06 pm

      What a great idea! Aubergine and extra roasted tomatoes - what a treat 🙂

      Reply
      • Amy says

        October 17, 2016 at 9:41 am

        Thanks Rebeccah!

        Reply
    2. Dahn says

      September 13, 2017 at 4:06 pm

      5 stars
      Great unique flavors for a pizza. I have some eggplants growing in my garden and can't wait until they are ready to pick .. I will have to try this

      Reply
    3. Maggie Unzueta says

      September 13, 2017 at 4:11 pm

      Yes please! Who could say no to THAT pizza?! Pinning for later. 🙂

      Reply
    4. Edyta at Innocent Delight says

      September 13, 2017 at 4:44 pm

      5 stars
      I'll take tomato on top on tomato and on the pizza any day of the week. Love the addition of eggplant too!

      Reply
    5. Jagruti says

      September 13, 2017 at 4:45 pm

      I love my pizzas, thanks for sharing this recipe.

      Reply
    6. Brandi Crawford says

      September 13, 2017 at 4:59 pm

      5 stars
      WOW! Now this is what I call pizza! This looks fabulous!

      Reply

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