Name: Chargrilled vegetable and pesto pizza
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 140.00 gm 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

Chargrilled vegetable and pesto pizza

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Elevate pizza night with homemade gourmet pies that will impress the whole family.

Ingredients:

140.00 gm 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

Instructions:

Preheat your oven to 230°C and line 2 baking trays with non-stick baking paper. Spread 2 1/2 tablespoons of pesto on each bread, ensuring to leave a 1cm border. Top with eggplant and capsicum.
Place the pizzas on the lined trays and bake in a preheated oven until the base is almost crisp. Remove from the oven, scatter the bocconcini over the pizzas, and return to the oven on swapped trays. Bake until the bocconcini melts and the pizza base is crisp.
Before serving, generously drizzle each pizza with a tablespoon of the leftover pesto in a whimsical pattern. Enjoy promptly with the salad.

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