This recipe make 2 pizza’s.
- 1 Red Pepper
- 1 Yellow Pepper
- Salt and Black Pepper
- 1 Eggplant/Aubergine
- 1 Courgette
- 1 Red Onion
Preheat the oven to 200° | 400° | Gas Mark 6
Cut the Aubergine into 1 cm chunks, sprinkle with salt and leave to rest for 15 minutes.
Chunk the Courgette and the Red Onion into 1cm cubes.
Halve the peppers, remove the pith and the seeds, then chunk into 1cm chunks.
Rinse and remove the excess salt from the Aubergine and pat dry
Place all of the vegetables into a bowl, drizzle with Extra Virgin Olive Oiland Black Pepper, toss to coat.
Arrange the vegetable into a single layer onto a baking sheet and drizzle with Olive Oil. Roast for 40 minutes until crispy and golden. (Optional…sprinkle a little salt on the Vegetables towards the end of the cooking time.
During this time cook the Pizza Sauce Topping over a low heat until reduced down and concentrated, add extra seasoning if required.
Take the 2 pizza bases and spread over the concentrated Pizza Base Topping, followed by the roasted vegetables and sprinkle with cheese. Oven cook for 10 – 15 minutes until hot, bubbling and cooked through.
Finally drizzle with a little Pesto, serve with a fresh green salad and serve immediately.
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