Quick & Easy

Eggplant, haloumi and rocket pizza

Eggplant, haloumi and rocket pizza



1.Combine flour, yeast and salt in medium bowl; gradually stir in the water and half the oil. Mix to a soft, sticky dough; turn onto floured surface, knead about 10 minutes or until smooth and elastic. Shape dough into ball; place in large oiled bowl. Cover; stand in warm place about 1 hour or until dough doubles in size.
2.Preheat oven to 180°C (160°C fan-forced). Oil two oven trays.
3.Punch down dough; knead until smooth. Divide dough in half; roll each half on floured surface into two 23cm x 33cm (9-inch x 13-inch) rectangles. Place dough on trays; prick with fork, spread with combined garlic and pasta sauce. Stand in warm place 10 minutes.
4.Meanwhile, combine onion, eggplant and remaining oil in large bowl. Cook vegetables, in batches, on heated grill plate (or grill or barbecue) until browned on both sides.
5.Top pizza bases with grilled vegetables, cheese and oregano. Bake about 15 minutes or until crust is golden brown. Serve topped with rocket.

Making your own pizza bases is not difficult and it’s rewarding, but, if time is short, buy the bases and use the topping ingredients we’ve suggested.


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