
Low Carb Aubergine Pizza
Preparation Time | 20 minutes |
Cooking Time | 20 minutes |
Standing/Marinating | 0 minutes |
Serves | 4 portions |

Pizza | Toppings |
---|---|
3 medium to large aubergine, cut to 2cm thick | salami, chorizo, or prosciutto |
200ml passata | black olives |
1 tub Foir di latte mozzarella | fresh basil leaves |
100g cheddar | English spinach |
50g rosa tomatoes | spring onion |
salt and pepper, to taste | grated Parmesan |
olive oil |
Method:
- Heat an oven to 180’C.
- Heat up a griddle pan to medium high heat.
- Brush each side of the aubergine with olive oil and grill them until they just start to char. They need to be still firm, but mostly cooked through.
- Place the aubergine slices on a baking tray and dress with the passata and sprinkle with cheese.
- Add your favourite toppings and drizzle with a little olive oil.
- Bake for 10 – 15 minutes until the cheese and sauces start bubbling. Then turn the oven grill onto high and bake for 1 minute to brown the tops.
- Season with salt and pepper and serve with a simple mixed green salad.