Eggplant and lamb pizzas

• 8 x 12cm Nevana pizza bases
• 1/3 cup pizza sauce
• 170g jar marinated artichoke hearts, drained, halved
• 8 (360g) slices chargrilled eggplant, drained
• 100g feta cheese, crumbled
• 150g lamb backstrap
• 1 tablespoon olive oil
• 1/2 cup baby rocket
• 1/2 cup basil pesto

1. Preheat oven to 200°C/180°C fan-forced. Place pizza bases on 2 baking trays. Spread with sauce. Top with artichoke, eggplant and feta. Bake for 5 to 7 minutes or until crisp (if freezing, see ‘To freeze’ below).
2. Meanwhile, season lamb with salt and pepper. Heat oil in a frying pan over high heat. Cook lamb for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest. Thinly slice. Arrange lamb on pizzas. Top with rocket. Serve with pesto.