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Ingredients
| olive oil: 1 Tbl |
| red bell pepper: 2 peppers (cut into strips) |
| eggplants: 1 (trimmed, cut into 5mm thick slices) |
| zucchini squash: 2 whole squashes (trimmed, sliced lengthways) |
| 8" pizza bases (uncooked): 2 |
| hummus: 2/3 cup |
| roma tomatoes: 3 (sliced lengthways) |
| ricotta cheese (whole milk): 1/2 cup |
Barbecued vegetable pizza
Credit: www.taste.com.au
User rating:
-
Prep Time
15 min -
Cook Time
23 min -
Servings
4 serving(s)
Tags
- 80g rocket leaves
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Preheat a barbecue plate on high heat until hot. Lightly spray capsicum, eggplant and zucchini with oil. Barbecue vegetables for 3 to 4 minutes each side or until tender.
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Preheat oven to 220°C. Place pizza bases on 2 baking trays. Spread 1/3 cup hummus over each. Top with barbecued vegetables and tomatoes. Crumble over ricotta. Bake for 10 to 15 minutes or until bases are crisp. Remove to a board. Top with rocket and season with pepper. Serve.