| 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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