Have you ever tried Afghan bread? You're going to love it as your pizza base in this easy-peasy, vegetarian recipe, with basil pesto, eggplant and mozzarella.
2 x 400 g Afghan garlic bread
2 ½ cups grated mozzarella
310 g jar char-grilled marinated eggplant slices, drained
½ red onion, thinly sliced
⅓ cup basil pesto
- Preheat oven to 200°C (180°C fan forced). Line 2 large trays with baking paper. Place one Afghan bread onto each tray and spray with olive oil.
- Sprinkle mozzarella evenly between bread and top each with half the eggplant and red onion. Season with cracked black pepper. Bake for 12-15 min or until bread is golden brown.
- Remove from oven and brush over basil pesto with a pastry brush. Serve with a dressed side salad.