Name: Tomato and eggplant pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 finger eggplants, thinly sliced; 1 zucchini, thinly sliced; 2 tablespoon olive oil; 1 large rectangular pizza base, cut into 4; 2 tablespoon tomato paste (or pizza sauce); 1/3 cup semi-dried tomatoes, halved; 1 cup grated mozzarella cheese; basil leaves, to serve; salad, to serve (optional)

Tomato and eggplant pizza

For a tasty vegetarian pizza, you can't go wrong with tomato, zucchini, and eggplant for that Mediterranean-inspired flavour.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

2 finger eggplants, thinly sliced

1 zucchini, thinly sliced

2 tablespoon olive oil

1 large rectangular pizza base, cut into 4

2 tablespoon tomato paste (or pizza sauce)

1/3 cup semi-dried tomatoes, halved

1 cup grated mozzarella cheese

basil leaves, to serve

salad, to serve (optional)

Method

1.Preheat oven to hot, 200°C. Lightly grease a large oven tray (or line with baking paper).

2.Preheat a char-grill on high. In a bowl, toss eggplant and zucchini with oil.

3.Char-grill vegetables 2-3 minutes each side, until tender. Transfer to a plate.

4.Spread pizza bases with tomato paste. Arrange on tray.

5.Top bases evenly with vegetables, tomatoes and cheese. Bake 8-10 minutes, until golden. Serve topped with basil leaves. Accompany with a salad, if liked.

Use any pizza base you prefer – even Lebanese bread or a halved baguette could be used. For a cheaper variation, top with any vegetables you have on-hand.
Note

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Ingredients

Method

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