Roasted vegetable pizzas with rosemary oil

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

Recipe «Roasted vegetable pizzas with rosemary oil» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.