Roasted Vegetable and Mozzarella Pizza

Ingredients

Crosta and Mollica Tomato Pizza base
75 g Isle of Wight Tomatoes, cut in half
1 small aubergine 
1 ball Buffalo Mozzarella
Basil
Extra Virgin Olive Oil
Lucy’s Pesto Dressing


Method:

  1. Preheat the oven to 200c.
  2. Slice the aubergine into thick slices and cook on a griddle pan
  3. Place the pizza base on a baking sheet, drizzle with olive oil and season with salt and pepper. Place in oven for 10 -12 minutes or until the base is crisp.
  4. Tear over the mozzarella and top with the aubergine, tomatoes and basil.
  5. Drizzle over the Pesto Dressing and serve immediately.