INGREDIENTS
2 rolls puff pastry
1 aubergine
160ml (⅔ cup) tomato sauce
45g (½ cup) parmesan
2 tbsp chopped basil
1 ball fresh mozzarella
Olive oil for brushing
Salt
Fresh basil for serving
To prepare:
Preheat the oven to 190°C/375°F.
Cut the aubergines into circles, brush with olive oil and season with a pinch of salt.
Grill the aubergine slices on both sides until you can see the marks.
Unroll the puff pastry sheet. Mix the parmesan with the chopped basil and sprinkle over the pastry.
Arrange the aubergine slices on top and cover with another sheet of puff pastry, pinching the edges.
Cut out small individual squares and press each one down with a glass. Poke holes in the top of each pizza with a fork.
Brush the pizzas with olive oil and top with tomato sauce and mozzarella.
Bake for 30 minutes. Serve topped with fresh basil leaves.
