Eggplant and prosciutto pizza
1.Preheat oven to 240°C (220°C fan-forced). Oil oven trays; place in heated oven. 2.Combine garlic and oil in small bowl.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Pastry brush
- Measuring spoon
- Serving platter
- Chef's knife
- Cutting board
- Kitchen shears
Ingredients
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- 2 x 20x30cm (8-inch x 12-inch) rectangular pizza bases (600g)
- 350 grams (11 ounces) drained chargrilled eggplant
- 200 grams (6½ ounces) bocconcini cheese, torn
- 250 grams (8 ounces) cherry tomatoes
- 100 grams (3 ounces) thinly sliced prosciutto, chopped coarsely
- 40 grams (1½ ounces) baby rocket leaves (arugula)
- 2 teaspoons olive oil, extra
- 1 teaspoon balsamic vinegar
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