Finger eggplant and zucchini pizza

• 2 tsp (1 sachet/7g) dried yeast
• 1/2 tsp caster sugar
• 3/4 cup (185ml) warm water
• 1/4 cup (60ml) extra virgin olive oil
• 2 cups (300g) plain flour
• 1 tsp sea salt
• 1 tbs olive oil
• 1 brown onion, finely chopped
• 1 garlic clove, crushed
• 400g can diced tomatoes
• 1/4 cup (60ml) dry white wine
• 2 zucchini, thinly sliced lengthways
• 4 finger eggplants, thinly sliced lengthways
• 100g goat's cheese
• 1/2 cup (80g) pitted kalamata olives

1. Combine the yeast, sugar, water and oil in a jug and set aside in a warm, draughtfree place for 5 minutes or until frothy. Combine the flour and salt in a large bowl and make a well in the centre. Pour in the yeast mixture and stir to combine. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover with plastic wrap and set aside for 30 minutes or until doubled in size.
2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the tomatoes and wine and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until sauce thickens. Remove from heat and season with salt and pepper.
3. Heat a char-grill pan on high. Add one-quarter of the zucchini and eggplant and cook for 1 minute each side or until charred. Transfer to a plate. Continue in 3 more batches with remaining zucchini and eggplant.
4. Preheat oven to 220°C. Divide pizza dough into 2 even portions. Roll a dough portion to a 40cm-diameter disc and place on a pizza tray. Repeat with remaining dough. Spread tomato sauce over each base. Arrange the zucchini and eggplant over each pizza. Sprinkle with goat's cheese and olives.
5. Bake in preheated oven, swapping trays halfway through cooking, for 12-15 minutes or until golden brown and cooked through. Remove from oven. Serve immediately.

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.