| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Femina, Femina2, Pizza | 6 | servings | |
INGREDIENTS
| 1 | Pizza; (20 cm) | |
| 4 | Thick aubergine slices; quartered (1/2 cm) | |
| 1 | tb | Olive oil; (15 ml) |
| 2 | Flakes; (4 g) garlic | |
| 7 | Pieces sundried tomatoes; (7 to 8) | |
| 10 | Pieces capers; (10 to 12) | |
| 100 | g | Mozzarella cheese; grated |
| A little chopped parsley |
INSTRUCTIONS
BRUSH the aubergine slices with olive oil and garlic on both sides, put in a greased tray and bake in a preheated oven for two minutes at 250 degrees C. Do not overcook. Set aside to cool. Place the pizza base in a greased baking tray. Prick with a fork to prevent it from rising in the oven. Spread the sauce on the pizza base, leaving a 1.2 cm crust around the edge. Sprinkle three-fourths of the cheese on the sauce, spreading it evenly. Place the roasted aubergine slices, sundried tomatoes and capers over the cheese. Sprinkle the remaining cheese over the toppings. Place the pizza on the middle rack of the pre-heated oven and bake for five to seven minutes, till the base is crisp and the cheese has melted. Remove the pizza from the oven and cut into six pieces. Arrange the pieces on a wooden board or serving dish and serve immediately accompanied by crushed chilli flakes and oregano. Converted by MC_Buster. NOTES : Pizza topped with aubergine slices Converted by MM_Buster v2.0l.
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