Mediterranean Pizza
30 min
Serves 4
Ingredients
200g South Cape Crumbled Fetta
2 x 30cm pizza bases or 4 large pita breads
1 cup tomato passata
8 slices chargrilled eggplant
1 red capsicum, cut into strips
1/3 cup black kalamata olives
12 cherry tomatoes, halved
1/2 bunch basil leaves
2 tablespoons extra virgin olive oil
Method
- Finely shred ½ cup basil leaves and combine with tomato passata and olive oil. Spread over pizza bases.
- Sprinkle half the South Cape Crumbled Fetta over the pizza bases and top with eggplant, capsicum, olives and cherry tomatoes.
- Bake at 220°C for 10-15 minutes until golden brown.
- Sprinkle remaining fetta over the top and bake a further 5 minutes.
- Serve garnished with remaining basil leaves.
