22 Apr

Eggplant & olive pizzas

Recipe by Jane Charlton,
Photography by Amanda McLauchlan,

Preparation Time: 20 minutes

Ingredients (serves 4)
* 1 x 300g garlic focaccia bread, quartered
* 2 tbs olive oil
* 80g fresh reduced-fat ricotta
* 170g bought chargrilled eggplant, drained on paper towel
* 60g pitted kalamata olives
* Freshly ground black pepper
* 1/3 cup loosely packed small fresh basil leaves

1. Preheat oven to 200°C. Place the focaccia on a baking tray and brush with oil. Kids’ task: Spread focaccia slices with ricotta, and top with eggplant and olives. Bake in preheated oven for 7-8 minutes or until golden brown. Remove from oven.
2. Season with pepper and sprinkle with basil. Place pizzas on a serving platter and serve immediately.

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