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

Ingredients

Method

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