Prosciutto, aubergine and mozzarella pizza

Categories: January

Ingredients

• 2 fresh thin and crispy pizza bases
• extra-virgin olive oil, for greasing and serving
• 125g tomato and herb pizza topping
• 1 whole roasted red pepper, thinly sliced
• 4 slices grilled aubergine, halved
• 125g mozzarella ball, drained, halved and thinly sliced
• 3 thin slices prosciutto or Parma ham, halved widthways
• 50g thinly sliced pepperoni or salami
• handful of fresh oregano or basil leaves, to garnish

Directions

1. Preheat the oven to 240˚C/fan 220˚C/gas 9, or as high as your oven will go. Place the pizza bases on an oiled baking sheet and cook for 4-5 minutes, or until the edges are beginning to brown and crisp.

2. Spread each base with some of the pizza topping, then dot each with red pepper, aubergine, mozzarella then the prosciutto and pepperoni. Cook for 6-8 minutes, or until the cheese has melted and the topping is hot. Remove from the oven, drizzle with a little olive oil and scatter with the oregano leaves. Slice and serve with a crunchy salad.

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