grilled eggplants, patted dry with paper towel cut into thin strips
2 1/4 ounces
bocconcini, thinly sicked
picked basil leaves, crumbled
To make the pizza crust, place the flour, yeast and salt in a bowl. Add 3/4 cup lukewarm water and use a flat-bladed knife to mix until just combined. Turn out onto a lightly floured surface and knead until smooth. Place in a light oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour.
Preheat oven to 450°F Lightly grease two bake proof trays.
Use your fist to pound the dough. Divide into two. Roll both portions and place on two bake proof trays.
Spread the base with pesto, top with the pepper, artichoke, eggplant and bocconcini.
Bake the pizzas, turning the trays halfway through cooking for 15-20 minute, or until the top are golden and the bases are crisp.