Roast the aubergine at 220°C for 30 minutes.Mix the sugar, herbs and tomato puree together.Divide dough in half, roll out to 5 mm thick and put each on a baking tray. Brush the rolled out bases with olive oil around the edges. Spread the tomato base evenly and add the mozzarella.Add all the toppings except rocket.Bake for 35 minutes, add rocket once out of the oven and serve immediately.Recipe reprinted with permission of Eskort.com. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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