Flat Bread Pizza

1. 1

   Preheat the oven to 200u00b0C/400u00b0F.

2. 2

   Spread the pesto over the flat bread.

3. 3

   Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.

4. 4

   Thinly slice the eggplant. It doesn't need to be peeled or salted.

5. 5

   Thinly slice the mushroom.

6. 6

   Slice the mozzarella.

7. 7

   Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.

8. 8

   Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.

9. 9

   Serve with a green salad for a very filling meal.

10. 10

    Variations:

11. 11

    My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.

12. 12

    Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.

* Per serving · 4 servings · Values may vary.