Sprinkle the fried sage over the pizzas and sea-son with salt and freshly ground pepper before serving.
|1 kg||store-bought bread dough|
|30 ml||fresh chillies — 573|
|oil — for shallow frying|
|brinjals — thinly sliced|
|125 ml||sun-dried tomato pesto or tomato pasta sauce|
|250 ml||mozzarella cheese — grated|
|salt and freshly ground black pepper|
Preheat the oven to 200°C. Grease 2 large baking sheets with nonstick spray.
Divide the dough into four parts and roll each out into a rough disc. Transfer the pizza bases to the baking sheets and prick a few holes in each with a fork.
Drizzle the olive oil over and bake the bases for 10-15 minutes. Remove from the oven and set aside.
Heat the oil for shallow-frying in a deep pan or saucepan. Fry the brinjal slices in batches until crispy. Remove and drain on paper towels.
Fry the sage in the same oil until crispy – becareful as the hot oil tends to spatter. Remove and drain on paper towels.
Spread the sun-dried tomato pesto or pasta sauce on the pizza bases, then sprinkle the mozzarella cheese over. Arrange the brinjal slices on top and bake for an- other 10 minutes or until the cheese has melted.
Sprinkle the fried sage over the pizzas and season with salt and freshly ground pepper. Slice and serve hot.