Ingredients

1 small eggplant (250g)
1 zucchini
1 small red capsicum
Squeaky Gate the All Rounder Extra Virgin Olive Oil, as needed
1 cup fresh basil leaves
½ cup Squeaky Gate the All Rounder Extra Virgin Olive Oil
1 teaspoon salt
4 x 20cm pre-cooked pizza bases
1 cup Italian-style tomato cooking sauce
250g grated mozzarella cheese
100g feta cheese, crumbled

Method

Cut eggplant and zucchini lengthwise into thin slices. Cut off sides of capsicum, discarding seeds and core. Brush vegetables lightly on all sides with Squeaky Gate the All Rounder Extra Virgin Olive Oil. Oil a chargrill pan and cook vegetables over high heat for 2-3 minutes on each side until charred. Cut diagonally into strips. Blend basil, Squeaky Gate the All Rounder Extra Virgin Olive Oil and salt in a blender until basil is finely chopped. Spread pizza bases with tomato sauce, top with cheese, chargrilled vegetables and feta. Bake at 230°C for 10-15 minutes until golden and crisp. Drizzle with Basil Oil just prior to serving.

Chargrilled vegetables and Basil Oil can be made up to 2 days in advance.