World Cuisine

Aubergine and Courgette Ratatouille Pizzas

cook 30 mins
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 1 large aubergine, cut into bite-sized pieces
  • 3 courgettes, halved and sliced
  • 1 red pepper, cored, deseeded and chopped
  • 1 yellow pepper, cored, deseeded and chopped
  • 400 g (13 oz) can chopped tomatoes
  • 4 ready-made pizza bases
  • a small handful of basil leaves, torn
  • 200 g (7 oz) mozzarella cheese, grated
  • Heat the olive oil in a large frying pan and sauté the onion and garlic for 1–2 minutes. Add the aubergine and cook for 3–4 minutes, then add the courgettes and peppers, and cook over a low heat for 4–5 minutes.
  • Stir in the chopped tomatoes, bring to a simmer and cook for 2–3 minutes, until the vegetables start to soften.
  • Using a slotted spoon, divide the mixture between the pizza bases on 2 baking sheets. Top with the basil and grated mozzarella and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 11–13 minutes. Serve immediately.
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