VEGETARIAN ANTIPASTO PIZZA

A dairy-free, gluten-free, vegetarian, antipasto and health-conscious pizza for your viewing pleasure! Perhaps not for everyone out there, but it worked for me on a dreary Monday lunchtime. If you have never tried goat’s cheese before, break away from traditional pizza cheese and branch out. There is a multitude of vegetables you can add, such as olives, sun-dried tomatoes, artichokes and/or capsicum. 

INGREDIENTS

• 2 gluten-free pizza bases
• 1/4 bunch basil leaves, washed & drained
• 30g goat's cheese, crumbled 
• 1 medium to large tomato, finely sliced
• 200g eggplant, cut into 3-4cm cubes
• 1/4 red onion, sliced into thin wedges 
• 1/2 cup tomato paste

COOKING 

1. Heat a fan-forced oven to 180 degrees celsius. Line 2 large baking trays with baking paper. 

2. Bring a small saucepan of salted water to the boil. Add eggplant cubes and cook for 3-4 minutes, then drain well and rinse with cold water. Pat dry with a tea towel or paper towel and season with sea salt. Set aside.

3. Meanwhile, spread 1/4 cup tomato paste evenly over each pizza base. Place basil leaves on top of the tomato paste, covering the pizza base. Sprinkle eggplant, red onion and goat's cheese on the pizza and bake in the pre-heated oven for 20 minutes or until pizza bases are golden. 

Serves / 4 

Total Preparation time / 10 minutes 

Total Cooking time / 30 minutes 

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