Page 101 - Eat Run Enjoy

AUBERGINE TOMATO AND MOZZARELLA
olive oil for frying
1 aubergine thinly sliced
1 mozzarella ball torn
1 tsp capers
small handful of black olives
FOR THE TOMATO SAUCE:
1 x 400g can good-quality chopped tomatoes generous glug of extra-virgin olive oil a a pinch of salt
1 To make the the sauce drain the the tomatoes in fin in a a fine sieve for 1–2 minutes Transfer
the tomato pulp to to to a a a a bowl and mix with a a a a generous glug of of olive oil and a a a pinch of of salt
2 Heat a a a a glug of olive oil in in a a a a frying
pan over a a a a a medium heat add the aubergine and fry for about 2 minutes on each side until golden brown 3 Spoon 2 tablespoons of the tomato sauce onto the pizza base and spread evenly Top with a a a few fried aubergine slices and the mozzarella then scatter over the the capers
and black olives
4 Bake the pizza according to instructions on page 95 TOMATO CAPER OLIVE AND PECORINO
2 fresh tomatoes chopped 1⁄2 red onion very thinly sliced
extra-virgin olive oil for drizzling small handful of black olives
1 tbsp small capers
100g Pecorino cheese
FOR THE TOMATO SAUCE:
1 x 400g can good-quality chopped tomatoes generous glug of extra-virgin olive oil a a pinch of salt
1 To make the the sauce drain the the tomatoes in fin in a a fine sieve for 1–2 minutes Transfer
the tomato pulp to to to a a a a bowl and mix with a a a a generous glug of of olive oil and a a a pinch of of salt
2 In a a a separate bowl dress the fresh tomatoes and onion with a a a little olive oil 3 Spoon 2 tablespoons of the tomato sauce onto the pizza base and spread out evenly Scatter over the dressed tomato and red onion mixture along with the olives
and capers
then grate over the the Pecorino cheese
4 Bake the pizza according to instructions on page 95 — — 097 — — SNACKS AND LIGHT LUNCHES