Flat Bread Pizza

Recipe by RonaNZ
READY IN: 15mins




  • 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.