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Roasted vegetable pizzas with rosemary oil
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Load up your vegetarian pizza with an abundance of delicious vegetables.
Ingredients:
  • 1 medium (about 500g) eggplant, thinly sliced crossways
  • 2 medium (about 150g each) green zucchini, thinly sliced lengthways
  • 80ml (1/3 cup) olive oil
  • 40.00 ml fresh rosemary leaves
  • 140g tomato paste
  • 2 x 225g pkts pizza crusts
  • 100g 97 per cent fat-free semi-dried tomatoes
  • 120g (1 cup) light shredded 25 per cent less fat mozzarella (Mil Lel brand)
Instructions:
  • Preheat the oven to 240°C and line 2 baking trays with non-stick baking paper. Spread the eggplant and zucchini on separate trays, brush each with 2 tablespoons of oil, and roast in the preheated oven for 15-20 minutes until golden. Remove from the oven and reduce the temperature to 220°C.
  • In a small bowl, mix the rosemary with the remaining oil and set aside. Let the kids have fun by spreading tomato paste over the pizza bases, leaving a 2cm border. Arrange eggplant, zucchini, and semi-dried tomatoes on top, then sprinkle with mozzarella. Bake the pizzas for 8 minutes or until the cheese is melty and delicious.
  • Serve pizzas on plates and generously drizzle with fragrant rosemary oil.

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