Ingredients

Instructions

  1. Preheat the oven to 200°C/400°F.
  2. Spread the pesto over the flat bread.
  3. Thinly slice the courgette/zucchini. I use a mandoline to get thin even slices.
  4. Thinly slice the eggplant. It doesn't need to be peeled or salted.
  5. Thinly slice the mushroom.
  6. Slice the mozzarella.
  7. Spread the courgette slices evenly over the top of the bread. Add the eggplant and mushroom. Dots the slices of Mozzarella over the top of the vegetables. Add a grind of black pepper.
  8. Bake until the cheese is golden and bubbled (about 10 mins). The vegetables will cook in this time and the edges of the bread will become very crispy.
  9. Serve with a green salad for a very filling meal.
  10. Variations:
  11. My favourite spread is a coriander and chilli pesto. You can also use black olive paste (tapenade), sun dried tomato pesto or hummus. Pizza or tomato sauce is too wet.
  12. Other toppings: red pepper, green pepper, onion (put that on top of the cheese to that it roasts), olives, capers, anchovies, salami, pepperoni, ham -- You get the picture.