Recipe

Eggplant and prosciutto pizza

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Eggplant and prosciutto pizza
  • 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

Eggplant and prosciutto pizza
  • 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.

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