Roasted vegetable pizzas with rosemary oil

Cooking Vegetarian Roasted vegetable pizzas with rosemary oil

Pile on the veggies with this scrumptious meat-free pizza.

Lables: High fibre Vegetarian Fish free Shellfish free
  1. Preheat oven to 240°C. Line 2 baking trays with non-stick baking paper. Place eggplant and zucchini on separate trays. Brush with 2 tablespoons of the oil. Roast eggplant on top shelf and zucchini on bottom shelf of oven for 15-20 minutes or until golden. Remove from oven. Reduce oven temperature to 220°C.
  2. Meanwhile, combine the rosemary and remaining oil in a small bowl. Set aside. kids' task: Spread tomato paste over pizza bases, leaving a 2cm border around the edge. Top with eggplant, zucchini and semi-dried tomatoes. Sprinkle with mozzarella. Cook pizzas for 8 minutes or until cheese melts.
  3. Place pizzas on plates and drizzle with rosemary oil to serve.

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1 medium eggplant, thinly sliced crossways
2 medium green zucchini, thinly sliced lengthways
80ml olive oil
2 tbsp fresh rosemary leaves
1 x 140g ctn garlic & roast onion tomato paste
2 x 225g pkts 95.5 per cent fat-free pizza crusts
100g 97 per cent fat-free semi-dried tomatoes
120g light shredded 25 per cent less fat mozzarella

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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