Name: Roasted eggplant and chorizo pizza
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 x 112g pizza bases; 1/3 cup (90g) sun-dried tomato pesto; 320 gram jar char-grilled eggplant in oil, drained, chopped coarsely; 1/2 cup (75g) seeded kalamata olives; 1 chorizo sausage (170g), sliced thinly; 1/2 cup (50g) coarsely grated pizza cheese; 1/4 cup loosely packed fresh oregano leaves

Roasted eggplant and chorizo pizza

For a quick, satisfying dinner, try these easy, cheesy pizzas topped with chargrilled eggplant, pesto, olives and smoky chorizo.

Ingredients

4 x 112g pizza bases

1/3 cup (90g) sun-dried tomato pesto

320 gram jar char-grilled eggplant in oil, drained, chopped coarsely

1/2 cup (75g) seeded kalamata olives

1 chorizo sausage (170g), sliced thinly

1/2 cup (50g) coarsely grated pizza cheese

1/4 cup loosely packed fresh oregano leaves

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place pizza bases on oven trays. Spread bases with pesto; top with eggplant, olives and chorizo, sprinkle with cheese. Cook, uncovered, about 15 minutes.

3.Sprinkle pizzas with oregano before serving.

We used small (15cm diameter) packaged pizza bases for this recipe
Note

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Ingredients

Method

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