Chargrilled vegetable pizza

Chargrilled sliced eggplant, capsicum and mushrooms on a fresh pitta base is a fun and easy dish inspired by the Mediterranean.

Char-grill eggplant, zucchini, mushroom and capsicum on a non-stick grill or BBQ until tender. Remove skin from blackened red capsicum and cut into strips.
Spread the pita breads with tomato sauce and top with vegetables. Dollop evenly with Bulla Original Cottage Cheese.
Bake at 200°C for 10-15 minutes or until base is crisp and the cheese has browned. Serve topped with basil leaves.

Source

1 large eggplant, sliced

4 medium zucchini, sliced

12 button mushrooms, sliced

1 red capsicum, quartered

4 80g wholemeal pita breads

1/2 cup tomato pizza sauce

1 cup Bulla Original Cottage Cheese

Basil leaves, to serve

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