Name: Eggplant and prosciutto pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 clove garlic, crushed; 1 tablespoon olive oil; 2 x 20x30cm (8-inch x 12-inch) rectangular pizza bases (600g); 350 gram (11 ounces) drained chargrilled eggplant; 200 gram (6½ ounces) bocconcini cheese, torn; 250 gram (8 ounces) cherry tomatoes; 100 gram (3 ounces) thinly sliced prosciutto, chopped coarsely; 40 gram (1½ ounces) baby rocket leaves (arugula); 2 teaspoon olive oil, extra; 1 teaspoon balsamic vinegar

Ingredients

2 clove garlic, crushed

1 tablespoon olive oil

2 x 20x30cm (8-inch x 12-inch) rectangular pizza bases (600g)

350 gram (11 ounces) drained chargrilled eggplant

200 gram (6½ ounces) bocconcini cheese, torn

250 gram (8 ounces) cherry tomatoes

100 gram (3 ounces) thinly sliced prosciutto, chopped coarsely

40 gram (1½ ounces) baby rocket leaves (arugula)

2 teaspoon olive oil, extra

1 teaspoon balsamic vinegar

Method

1.Preheat oven to 240°C (220°C fan-forced). Oil oven trays; place in heated oven.

2.Combine garlic and oil in small bowl. Place pizza bases on trays; brush with oil mixture. Top with eggplant, cheese and tomatoes; season.

3.Bake pizzas about 15 minutes or until bases are browned and crisp. Serve topped with prosciutto and rocket. Drizzle with combined extra oil and vinegar.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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