• 16 chorizo slices
  • 1 pizza dough or base, shop-bought
  • 200g aubergine purée, shop-bought
  • 50g Parmesan
  • 4 tomatoes
  • 3 small courgettes
  • 200g Mozzarella
  • 75ml olive oil
  • 1 onion
  • Salt and pepper
  • Roll out the dough or place the base on a greased baking tray.
  • Mix the aubergine purée and Parmesan. Cover the base with this mixture.
  • Wash the tomatoes and courgettes. Cut into slices, and the Mozzarella too
  • Place the vegetables and slices on the pizza, alternating and making sure they overlap.
  • Drizzle with a dash of olive oil. Season with salt and pepper. Add the finely chopped onion, then the chorizo slices
  • Bake in a preheated oven at 180°C (Mark 6) for 20 minutes.
  • Serve immediately.