Name: Roasted eggplant and chorizo pizza
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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
Note

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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