This vegetarian pizza is made all the more delicious by pouring over this fresh basil oil dressing.

Ingredients

• 1 aubergine
• approximately 4 tablespoons olive oil
• salt
• 1x 27cm pre-made pizza base
• ¼ cup pizza sauce
• 1 large tomato
• 400 gram can artichokes or 8-10 marinated artichokes
• 12 olives
• 1-2 tablespoons capers, optional
• 100 grams feta cheese
• 1 cup grated mozzarella cheese

Basil oil dressing

• ¼ cup each fresh basil and olive oil
• salt and sugar to season

Method

1. Cut the calys off the end of the aubergine and then slice the aubergine into 1cm-thick slices. Sprinkle over the salt and leave in a colander for about 20 minutes. Rinse well in cold water and dry on absorbent paper.
2. Heat the oil in a frying pan and cook the aubergine slices in the oil over a high heat for about 5-8 minutes, turning each side so that they are well browned and about half cooked. Remove the pan from the heat.
3. Spread the pizza sauce over the base of the pizza. Arrange the aubergine slices on top. Cut the tomato into thick wedges and arrange them on top of the aubergine.
4. Cut the artichokes in half and scatter them over with the olives and capers. Sprinkle the feta and mozzarella cheese over the completed pizza.
5. Bake at 200ºC for about 15 minutes until hot and golden. To serve, pour over a little of the Basil Oil Dressing.

Basil oil dressing

1. Puree the basil and oil together in a small blender or mortar and pestle and then season with a pinch of salt and sugar. The basil will remain in small pieces.

Cooks Tips

- I used acid-free tomatoes, which have a delicious flavour in this recipe. - If you do not like feta cheese, them omit it and add an extra ½ cup of mozzarella, cheddar or Parmesan.