Chargrilled Vegetable And Pesto Pizza

Create gourmet pizzas in the comfort of your own home - the whole family will love you for it!

The ingredient of Chargrilled Vegetable And Pesto Pizza

• 7 tablespoons spinach pesto rocket pesto or basil pesto
• 2 24cm diameter lebanese bread
• 200g bought chargrilled eggplant patted dry with paper towel cut lengthways into thin strips
• 200g bought chargrilled capsicum patted dry with paper towel cut lengthways into thin strips
• 100g bocconcini cheese drained thinly sliced
• tossed green salad to serve

The Instruction of chargrilled vegetable and pesto pizza

• preheat oven to 230u00b0c line 2 baking trays with non stick baking paper spread 2 1 2 tablespoons of the pesto over each bread leaving a 1cm border around the edge scatter the eggplant and capsicum over the pizza bases
• place the pizzas on the lined trays and bake in preheated oven for 5 7 minutes or until the base is almost crisp remove from the oven and scatter the bocconcini over the pizzas return to the oven swapping the trays bake for a further 5 minutes or until the bocconcini melts and the pizza base is crisp
• to serve dollop 1 tablespoon of the remaining pesto randomly over each pizza serve immediately with the salad

Nutritions of Chargrilled Vegetable And Pesto Pizza

calories: 775 794 calories
calories: 52 grams fat
calories: 13 grams saturated fat
calories: 51 grams carbohydrates
calories: 8 grams sugar
calories: n a
calories: 25 grams protein
calories: 33 milligrams cholesterol
calories: 2443 86 milligrams sodium
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calories: nutritioninformation