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Cheat's tomato and eggplant pizzas

Cheat's tomato and eggplant pizzas

Total Time
35 min
15 min
20 min
Using store-bought fresh pizza dough is the ultimate hack to a quick, restaurant-worthy pizza that you can make at home. Get creative with your toppings, adding more veggies to add more PersonalPoints to your Daily Budget, or serve with a side of salad.


Fresh pizza dough

400 g, (2 x 200g packets )

Canned diced tomatoes

210 g


1 medium, thinly sliced


2 medium, thinly sliced

Fresh red chilli

1 whole, small, finely chopped

Fresh herbs

10 g, Italian variety, chopped, frozen

Olive oil

1 tbs

Oil spray

4 x 3 second spray(s)


  1. 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.
  2. 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.


Prep tip: Be sure to slice the eggplant very thinly so it becomes tender in the cooking time.