Ingredients

2 Glutafin Gluten Free Pizza Bases

1 small Aubergine – sliced thinly lengthways
1 Red pepper – sliced into 1cm slices
1 Yellow or orange pepper – sliced into 1cm slices
1 pack of Halloumi Cheese
100g Grated mozzarella cheese
1 tbsp Pesto

For the pizza sauce (for 2 pizzas):
½ onion finely chopped
1 tbsp oil
2 tbsp Tomato puree
1 can Chopped tomatoes
1 tbsp Oregano
A handful of fresh basil chopped

Method

1. First make the pizza sauce: Heat the oil in a pan over a low to medium heat and cook the onion until softened (about 10 minutes).
2. Add chopped tomatoes, oregano, tomato puree & basil, season, then bring to a boil.
3. Turn down and simmer for 20 minutes until thickened. Check seasoning again.
   (NB If you wanted to double the quantity this would freeze well)
4. For the grilled veg: While the pizza sauce is cooking. Heat a griddle pan to a high heat, brush the veg with extra virgin olive oil and cook in turn – they will take 3-4 minutes on each side until marked and soft. Set aside.
5. Pre Heat the oven to 210°C/180°/Gas 6.
6. To assemble, on each base, divide the sauce and ensure a good coverage. Sprinkle on the mozzarella. Top with the aubergine, peppers and slices of halloumi (you could also grill this if you wanted to). Dot over the pesto, then bake for 8-10 minutes until the cheese has melted.