Chargrilled vegetable and pesto pizza

Name: Chargrilled vegetable and pesto pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 7 tbsp spinach pesto, rocket pesto or basil pesto; 2 (24cm diameter) Lebanese bread; 200g bought chargrilled eggplant, patted dry with paper towel, cut lengthways into thin strips; 200g bought chargrilled capsicum, patted dry with paper towel, cut lengthways into thin strips; 100g bocconcini cheese, drained, thinly sliced; Tossed green salad, to serve

4.6

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 2

Author : Alison Roberts

kid friendly vegetarian main vegetarian

Ingredients

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7 tbsp spinach pesto, rocket pesto or basil pesto2 (24cm diameter) Lebanese bread200 grams bought chargrilled eggplant, patted dry with paper towel, cut lengthways into thin strips200 grams bought chargrilled capsicum, patted dry with paper towel, cut lengthways into thin strips100 grams bocconcini cheese, drained, thinly slicedTossed green salad, to serve

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Instructions

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Step 1

Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Spread 2 1/2 tablespoons of the pesto over each bread, leaving a 1cm border around the edge. Scatter the eggplant and capsicum over the pizza bases.

Step 2

Place the pizzas on the lined trays and bake in preheated oven for 5-7 minutes or until the base is almost crisp. Remove from the oven and scatter the bocconcini over the pizzas. Return to the oven, swapping the trays. Bake for a further 5 minutes or until the bocconcini melts and the pizza base is crisp.

Step 3

To serve, dollop 1 tablespoon of the remaining pesto randomly over each pizza. Serve immediately with the salad.