Easy Dinner: Antipasto Pizza

Recipe by Amira Georgy

Forget ordering in this Friday night – try our quick and easy recipe for Antipasto Pizza instead. It’s loaded with delicious toppings, including grilled eggplant and gooey bocconcini, and guaranteed to become a new family favourite.

Antipasto Pizza

Antipasto Pizza

SERVES 4  PREPARATION 10 mins  COOKING 20 mins

HALVE IT / DOUBLE IT / EAT IT TOMORROW / LOW IN KILOJOULES / LOW IN SATURATED FAT

Equipment

  • chef’s knife
  • chopping board
  • measuring spoons
  • measuring cups
  • baking tray
  • large frying pan
  • tongs
  • spoon

Ingredients

  • 1 small eggplant, sliced
  • cooking oil spray
  • 2 tbsp no-added-salt tomato paste
  • 1 rectangle pizza base
  • 150g shaved light ham, torn
  • ¼ cup (35g) semi-dried tomatoes, drained well
  • 100g bocconcini, torn
  • ½ tsp dried Italian herbs
  • 3 cups salad greens, to serve

Method

  1. Preheat oven and baking tray to 220C/200C fan.
  2. Spray eggplant with cooking oil spray. Heat a large frying pan on medium. Cook eggplant for 2-3 mins each side, until golden and just softened.
  3. Spread tomato paste over pizza base. Top with eggplant, ham, semi-dried tomatoes and bocconcini. Sprinkle with Italian herbs.
  4. Bake for 10-12 mins, until base is golden and cheese is bubbling. Cool for 2 mins, then cut into pieces and serve with salad.

Chef’s tips

For a vegetarian version, swap the ham for 200g sliced mushrooms.

You could use grated mozzarella or grated pizza cheese instead of the bocconcini, if you prefer.

Nutrition info (per serving):

1409 kilojoules, 12g total fat (4g sat fat), 36g carbohydrate (5g sugar), 3g fibre, 20g protein, 717mg sodium. Read more about our Nutrition Information.