Ethiopian Injera Pizza with Vegetable Toppings

Ingredients

• 2 large Injera
• 0.5 cup Tomato Paste
• 1 tbsp Berbere Spice Mix
• 1 tbsp Olive Oil
• 0.5 cup Onion
• 0.5 cup Bell Peppers
• 0.5 cup Mushrooms
• 1 cup Vegan Cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place the 2 large Injera flat on a baking sheet or clean counter.
3. 3Spread the 0.5 cup Tomato Paste evenly over the surface of each Injera, leaving a small border around the edge.
4. 4Sprinkle the 1 tbsp Berbere Spice Mix evenly over the tomato paste on both Injera bases.
5. 5Cut the 0.5 cup Onion, 0.5 cup Bell Peppers, and 0.5 cup Mushrooms into small, bite-sized pieces.
6. 6Heat the 1 tbsp Olive Oil in a skillet over medium heat. Add the cut 0.5 cup Onion, 0.5 cup Bell Peppers, and 0.5 cup Mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
7. 7Spoon the cooked vegetables evenly over the tomato paste and spice mixture on each Injera.
8. 8Sprinkle the 1 cup Vegan Cheese over the vegetables on both Injera pizzas.
9. 9Carefully transfer the Injera pizzas to the preheated oven. Bake for 10-15 minutes, or until the vegan cheese is melted and appears bubbly.
10. 10Remove the Injera pizzas from the oven. Let them cool for 2-3 minutes before slicing and serving warm.

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