Tag Archives: aubergine

Vegetarian Goat’s Cheese Pizza in Uuni

We are now entering the realm of spring and summer recipes, and oh what a lovely time of year it is for fresh produce! Let’s all hope for a long summer ahead, with plenty of opportunities to fire up the Uuni with friends and family. Here’s a light, colourful and Vegetarian Goat’s Cheese Pizza recipe to share with them!

Vegetarian Goat’s Cheese Pizza Recipe

Classic dough
Classic sauce
Mixed peppers, sliced
Half a small aubergine, sliced
1 small courgette, sliced
2 tbs goat’s cheese
Olive oil

First light up the Uuni.

Now put your sliced peppers, courgette and aubergine into a small baking tray, drizzle with olive oil and season.

Put them into the hot Uuni and allow to roast for a couple of minutes, rotating as the veg begins to brown.

Remove from the heat.

Now flour your pizza peel and spread your classic dough over the top, followed by some classic tomato sauce.

Next add a few dollops of goat’s cheese and your ready-roasted mixed veg.

Slide the pizza into the Uuni and allow to cook for 2-3 minutes.


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Black Friday Pizza

This Black Friday, will you be queuing up outside your favourite store to bag some bargains, or will your neighbours be queuing up outside your house to get a taste of this luscious Black Friday Pizza?

Classic dough
Classic sauce
2 tbsps of homemade Tapaninaho Tapenade
Black olives, pitted and cut into halves
1 small aubergine, chopped
Crushed black peppercorns
Handful of sliced mozzarella
Handful of grated cheddar

First light up your Uuni.
Now spread your classic dough over the pizza peel, and add your classic sauce, cheese, olives and aubergine.
Spread your tapenade over the pizza, or place it in the centre for a more subtle flavour.
Season with crushed black peppercorns.
Place the pizza in the Uuni for 2-3 minutes, or until it looks wood-fired to perfection!

Roast Pumpkin & Aubergine Salad

When we think about Halloween food it’s often all about the sweets and treats. When it all gets a bit too much, how about balancing out with a hearty pumpkin salad?

175g pumpkin
1 small aubergine
1 chopped red onion
1 chopped red pepper
Baby leaf spinach
Pumpkin seeds
Balsamic vinegar

Chop your pumpkin, aubergine, red onion and red pepper and put them onto a baking tray.
Season and drizzle the ingredients with olive oil and put them into the hot Uuni.
Cook for approx 3 minutes, until the ingredients are golden brown.
Remove from the heat and drizzle with a couple of teaspoons of honey, followed by a splash of balsamic vinegar.
Serve on top of a bed of baby leaf spinach and sprinkle with pumpkin seeds. Or alternatively put the ingredients into tortilla wraps or pittas for the ultimate sandwich.