Artichoke heart and chargrilled vegetable pizza

Method Print recipe

1. Knead the dough for 10 mins, cover and leave to rest in a warm place for at least an hour or until doubled in size.
2. Heat oven on hottest setting.
3. Slice the aubergine and pat dry. Season on both sides, drizzle with oil and cook on a griddle for 5-6 minutes on each side.
4. Combine the ingredients for the pizza sauce in a bowl.
5. Roll out dough (160g per pizza) and place vase on thick bottomed baking tray.
6. Spread 3 tbsp sauce over, sprinkle with the Arla mozzarella, scatter the toppings.
7. Sprinkle on the oregano, ground black pepper and drizzle with some more olive oil.
8. Bake in oven until lightly browned and the cheese is bubbling deliciously (5 - 10 mins depending on oven temperature).