Flat Bread Pizza
photo by Brooke the Cook in
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 1 flat bread
- 2 teaspoons pesto sauce
- 50 g eggplants
- 50 g zucchini
- 20 g mushrooms
- 1 pinch black pepper
- 60 g mozzarella cheese
directions
- Preheat the oven to 200°C/400°F.
- Spread the pesto over the flat bread.
- Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
- Thinly slice the eggplant. It doesn't need to be peeled or salted.
- Thinly slice the mushroom.
- Slice the mozzarella.
- Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
- Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.
- Serve with a green salad for a very filling meal.
-
Variations:
- My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
- Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.
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Reviews
-
Made as directed, changed the serving to 4. We felt these were a little bit plain. As an addition I added torn fresh basil leaves after adding the zucchini and topped them off with boccochini - my mushrooms were portabello's. Also, I wasn't sure what a mandolin was so I cut the eggplant and zucchini in 1/8-1/4 inch slices. Needed to bake for 13 minutes for cheese to melt. Made for ZWT4.
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Gorgeous, Had to find a quick easy recipe to fill my hungry teenage boy when he got in from football. That and I had a bunch of veggies I wanted to use up before they hit the bin. I used all the same veg, I did add more pesto and cheese he loves those ingredients. To make it a bit more substantial I grilled a chicken breast. I did end up making 2 I knew he would eat 1 and 1/2 and I had to try it along with my hubby. Big thimbs up from all so quick, easy and gorgeous plus a great way to use up those vegetables. Awesome yum, yum
RECIPE SUBMITTED BY
RonaNZ
United States
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