Eggplant & Broccoli Pizza
1 onion, finely chopped
4 cloves garlic, crushed
4 tomatoes, pureed
4 tbsp tomato paste
1 tsp fresh marjoram leaves
1 tsp fresh oregano leaves
1 red capsicum, sliced into batons
10 mushrooms, thinly sliced
1 zucchini sliced
1 eggplant, cut into 2cm cubes
1 small broccoli florets
1 small handful of leafy greens
10 olives, pitted and halved
wholemeal Lebanese flat bread
Preheat the oven 200ºC.
Splash some water into a hot frypan. Add the onion and garlic and sauté for two minutes. Add the pureed tomatoes, tomato paste, the fresh marjoram and oregano leaves. Cook the pizza sauce over high heat for five minutes.
To assemble the pizza, spread some tomato sauce over the base, add the mushrooms, the capsicum, the cubed eggplant, olives and the broccoli florets over the pizza. Top with some leafy greens. Place into a preheated oven at 200°C for fifteen minutes. Remove from the oven, top with fresh rocket and serve.
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