Roasted eggplant and chorizo pizza

For a quick, satisfying dinner, try these easy, cheesy pizzas topped with chargrilled eggplant, pesto, olives and smoky chorizo.

  • 15 mins cooking
  • Serves 4
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Roasted eggplant and chorizo pizza
  • 4 x 112g pizza bases
  • 1/3 cup (90g) sun-dried tomato pesto
  • 320 gram jar char-grilled eggplant in oil, drained, chopped coarsely
  • 1/2 cup (75g) seeded kalamata olives
  • 1 chorizo sausage (170g), sliced thinly
  • 1/2 cup (50g) coarsely grated pizza cheese
  • 1/4 cup loosely packed fresh oregano leaves


Roasted eggplant and chorizo pizza
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Place pizza bases on oven trays. Spread bases with pesto; top with eggplant, olives and chorizo, sprinkle with cheese. Cook, uncovered, about 15 minutes.
  • 3
    Sprinkle pizzas with oregano before serving.


We used small (15cm diameter) packaged pizza bases for this recipe

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