Splash of Extra Virgin Olive Oil (EVOO)
1 red capsicum, diced
1 zucchini, thinly sliced
4 button mushrooms, thinly sliced
1 sachet/tub tomato paste (salt reduced)
1 Tblspn dried oregano
Grated cheese (optional)
Preheat the oven to 180 C;
Wash and slice the eggplant into (roughly) 2 cm slices (slice across the eggplant to create round mini pizza bases);
Lay eggplant slices onto a lined baking tray and drizzle with EVOO;
Bake for 5 minutes and remove from the oven;
Flip eggplants over and spread a thin layer of tomato paste onto each eggplant base, followed by a small sprinkle of dried oregano;
Add prepared capsicum, mushrooms and zucchini to each eggplant base and finish with a sprinkle of cheese (if you wish!);
Bake in the oven for a further 10 minutes and serve with a fresh salad;
Feel free to add any other pizza toppings you wish – olives, cherry tomatoes and avocado would also go perfectly!
Enjoy! Don’t forget to take a picture, post on social media and #organictransformations so I can see your wonderful, nourishing re-creations!