Chargrilled vegetable & pesto pizza

• 7 tbs spinach, rocket or basil pesto
• 2 (24cm diameter) Lebanese bread
• 200g bought chargrilled eggplant, patted dry with paper towel, cut lengthways into thin strips
• 200g bought chargrilled capsicum, patted dry with paper towel, cut lengthways into thin strips
• 100g drained bocconcini cheese, thinly sliced Tossed green salad, to serve

1. Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Spread 2 1/2 tbs of the pesto over each bread, leaving a 1cm border around the edge. Scatter the eggplant and capsicum over the pizza bases.
2. Place the pizzas on the lined trays and bake in preheated oven for 5-7 minutes or until the base is almost crisp. Remove from the oven and scatter the bocconcini over the pizzas. Return to the oven, swapping the trays. Bake for a further 5 minutes or until the bocconcini melts and the pizza base is crisp.
3. To serve, dollop 1 tbs of the remaining pesto randomly over each pizza. Serve immediately with the salad.