Cheat's tomato and eggplant pizzas
Fresh pizza dough
400 g, (2 x 200g packets )
Canned diced tomatoes
1 medium, thinly sliced
2 medium, thinly sliced
Fresh red chilli
1 whole, small, finely chopped
10 g, Italian variety, chopped, frozen
4 x 3 second spray(s)
- Bring pizza dough to room temperature, following packet instructions. Preheat oven to 220°C. For the sauce, mix diced tomatoes and half the herbs in a small bowl. Season with salt and pepper.
- Lightly spray 2 large baking trays with oil. On a lightly floured surface, roll out each dough into a 20cm x 27cm rectangle. Transfer rectangles to prepared trays and spread evenly with sauce. Arrange eggplant and tomato slices on top, overlapping slightly. Lightly spray with oil and sprinkle with chilli. Bake for 15-20 minutes, swapping trays halfway through cooking time, until eggplant is tender and edges are crisp and golden. Sprinkle with remaining herbs and drizzle with oil. Cut each pizza into 6 slices to serve.