Ingredients
The following ingredients have 4 Servings
- 1 batch of pizza dough
- 400 ml – 13.5 oz. tomato purée
- 2 tbsp extra virgin olive oil
- 1 tbsp oregano
- Salt to taste
- 350 gms – 12.5 oz. bocconcini or fresh mozzarella ((half sliced and half shredded))
- 2 red bell peppers (roasted, skinned and sliced)
- 12 slices eggplant (roasted)
- 7 artichoke hearts (marinated in oil, quartered)
- Extra virgin olive oil
- Basil
Instruction
- Make the pizza dough as per this recipe and keep it to rise.
- While the dough rests, prepare the toppings: slice and shred the mozzarella.
- Prepare the tomato base by mixing the tomato purée with the extra virgin olive oil, oregano and salt to taste.
- When the pizza dough is ready, divide it in 4 smaller balls and roll them with a rolling pin into 4 circles approximately 0.5 cm – ¼ inch thick.
- Now spread the tomato base on the pizza and bake in a preheated fan forced oven at 180°C – 355°F for 15 minutes.
- Take them out of the oven and put the mozzarella, eggplant, bell peppers and artichoke hearts on the top. Put back in the oven for 5 minutes to let the cheese melt.
- When ready, take the pizze out of the oven and drizzle with some extra virgin olive oil.
- Decorate with fresh basil leaves, cut and enjoy warm!
