| | Chargrilled vegetable and pesto pizza
Chargrilled vegetable and pesto pizza
Chargrilled vegetable and pesto pizza 4.3-5 9
  • Calories: 3246 kj
  • Fat: 52g
  • Carbohydrates: 8g

How to Make:

  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.
  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.
  3. To serve, dollop 1 tablespoon of the remaining pesto randomly over each pizza. Serve immediately with the salad.
Time for preparing:
10 min.
Servings:
2

Ingredients:

  • 7 tablespoons 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
Comment
 [group=5]
Registration