Gourmet Vegetarian Pizza
- 1/4 cup (70g) basil pesto
- 2 x 30cm pizza bases
- 150g purchased chargrilled capsicum, cut into strips
- 150g purchased chargrilled eggplant, halved
- 200g purchased chargrilled artichoke hearts, cut into thin wedges
- 180g container baby bocconcini, drained, halved
- 1. Preheat oven to 230C. Place two oven trays in the oven.
- 2. Spread the pesto over the pizza bases. Top with the capsicum, eggplant, artichoke hearts and bocconcini.
- 3. Place pizzas on preheated trays and bake for 12-15 minutes or until base is crisp and cheese melts. Serve immediately.