adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast capsicum & eggplant pizza with goats cheese
Roast capsicum & eggplant pizza with goats cheese
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 2 large red capsicum
  • 1 medium eggplant, stalk end trimmed, thinly sliced lengthways
  • Salt & ground black pepper, to taste
  • 60mls (1/4 cup) olive oil
  • 2 pizza bases
  • 140g (1 cup firmly packed) grated mozzarella
  • 125g goat's cheese or fresh ricotta
  • 82.50 ml fresh basil leaves
Instructions:
  • Preheat the oven to a toasty 250°C and prepare a baking tray by lining it with foil.
  • Place the whole capsicum on a lined baking tray and roast in the preheated oven until the skin is blistered and beginning to char, approximately 20 minutes. Transfer the capsicum to a sealed plastic bag and set aside for 15 minutes. While waiting, sprinkle the eggplant slices with salt, place in a colander, and let sit for 10 minutes. Rinse under cold running water and pat dry with paper towel. Peel the capsicum and cut the flesh into 1-2cm-thick strips.
  • In a small bowl, blend the olive oil and garlic together. Set aside 1 tablespoon of the garlic oil. Brush the remaining garlic oil over the pizza bases. Season the bases with salt and pepper, then sprinkle with grated mozzarella. Layer on the roasted capsicum strips and eggplant slices. Brush with the reserved garlic oil and generously top with pieces of goat's cheese or ricotta. Add a touch more pepper for extra flavor.
  • Place the pizzas directly on the oven racks and bake for 10 minutes until the pizza bases are crisp and the eggplant is tender. Finish with a sprinkle of fresh basil leaves and serve hot.

Similar Recipes