Grilled Eggplant & Ricotta Pizza with Balsamic Rocket
A delicious vegetarian meal on the table in under 30 minutes? Sign us up! Don't let the simplicity of this recipe fool you into thinking it's dull. With silky grilled eggplant, creamy ricotta and a hint of heat with a little chilli this pizza is a perfect meal served with simple dressed rocket to finish it off.
Ingredients
- 1 of Pizza Base
- 70 g of Pizza & Pasta Sauce
- 120 g of Grated Pizza Cheese
- 1 of Eggplant
- 100 g of Ricotta (Firm)
- 1⁄2 Tsp of Dried Oregano
- 1⁄2 Tsp of chilli Flakes
- 1 75g Pack of Rocket
- 2 Tbsp of Balsamic Dressing
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Prepare Eggplant:
Preheat oven to 200°C. Heat a grill pan on medium heat. Slice eggplant into 1cm slices. Drizzle pan with 1 Tbsp of olive oil and grill eggplant slices until golden on both sides, about 6-8 minutes. Set aside to cool and season with salt and pepper.
Assemble & Cook Pizza:
Place pizza base on lined tray. Spread with pizza sauce, sprinkle over grated pizza cheese. Slice cooked eggplant as thick as you like. Arrange the eggplant pieces over the base, crumble the ricotta over the top. Sprinkle the oregano and chilli flakes (to taste) over the top. Bake pizza for 12-15 minutes or until cheese has melted and the base is crisp.
Dress Rocket:
Add rocket to a bowl and toss lightly with the balsamic dressing.
You Plate It:
Cut the pizza into slices and serve with the rocket side salad (or the rocket on top if you wish).
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