Name: Pizza topping 3: grilled vegetables and goat's milk cheese
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 2.00 aubergine small, thinly sliced; 4.00 courgettes thinly sliced lengthways; 2.00 yellow pepper seeded and quartered; 90.00 ml fresh chillies 573; 2.00 red onion sliced; sea salt and freshly ground black pepper; 400.00 g tomatoes chopped; 250.00 g mozzarella cheese grated; 125.00 g goat's milk cheese crumbled

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Ingredients (9)

2.00	aubergine — small, thinly sliced
4.00	courgettes — thinly sliced lengthways
2.00	yellow pepper — seeded and quartered
90.00 ml	fresh chillies — 573
2.00	red onion — sliced
	sea salt and freshly ground black pepper

quantity pizza dough (see recipe for basic pizza crust)

400.00 g	tomatoes — chopped
250.00 g	mozzarella cheese — grated
125.00 g	goat's milk cheese — crumbled

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Method:

Heat the oven grill and brush all the vegetables, except the onions, generously with olive oil. Grill until the vegetables are lightly browned, turn and grill until done. Add the onions and grill for another 5 minutes. Cool the peppers, remove the skins and slice into thin strips.
Preheat the oven to 220 ºC. Choose your preferred pizza base and prepare as described for the basic pizza crust recipe. Spread the base evenly with the chopped tomato. Sprinkle with half the mozzarella cheese, season with salt and pepper and bake for 7-10 minutes, depending on the thickness of the base, or until the dough has risen on the sides and is lightly browned.
Arrange the grilled vegetables and goat’s milk cheese on top and sprinkle with the remaining mozzarella cheese. Season with salt and black pepper and bake for another 7-10 minutes or until the cheese has melted and the base is done and golden brown.
Serve immediately.