1 large eggplant, sliced
4 medium zucchini, sliced
12 button mushrooms, sliced
1 red capsicum, quartered
4 x 80g wholemeal pita breads
½ cup tomato pizza sauce
1 cup Bulla Original Cottage Cheese
Basil leaves, to serve
Char-grill eggplant, zucchini, mushroom and capsicum on a non-stick grill or BBQ until tender.
Remove skin from blackened red capsicum and cut into strips.
Spread the pita breads with tomato sauce and top with vegetables.
Dollop evenly with Bulla Original Cottage Cheese.
Bake at 200°C for 10-15 minutes or until base is crisp and the cheese has browned. Serve topped with basil leaves.
Hints and Tips: Pitted black olives make an excellent addition to this pizza.