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one medium (about about five hundredg) eggplant, thinly sliced crossways about two medium (about one hundred and fiftyg each) green zucchini, thinly sliced lengthways eightyml (one third cup) olive oil about two tablespoons fresh rosemary (Recipes by ingridients rosemary) leaves one x about one hundred and fourtyg ctn garlic roast onion tomato paste (Leggos brand) about two x about two hundred and twenty-fiveg pkts ninety-five.five per cent fat-free pizza crusts (Boboli brand) one hundredg ninety-seven per cent fat-free semi-dried tomatoes about one hundred and twentyg (one cup) light shredded about twenty-five per cent less fat (Recipes by ingridients fat) mozzarella (Mil Lel brand)Step one Preheat oven to two hundred and fourtyC. Line about two baking trays with non-stick baking paper. Place eggplant and zucchini on separate trays. Roasted Vegetable Pizzas With Rosemary Oil Recipe. Brush with about two tablespoons of the oil. Roast eggplant on top shelf and zucchini on bottom shelf of oven for fifteen-twenty minutes or until golden. Remove from oven. Reduce oven temperature to about two hundred and twentyC. Roasted Vegetable Pizzas With Rosemary Oil Recipe. Step about two Meanwhile, combine the rosemary (Recipes by ingridients rosemary) and remaining oil in a small bowl. Roasted Vegetable Pizzas With Rosemary Oil Recipe. Set aside. kids task: Spread tomato paste over pizza bases, leaving a about twocm border around the edge. Top with eggplant, zucchini and semi-dried tomatoes. Roasted Vegetable Pizzas With Rosemary Oil Recipe. Sprinkle with mozzarella. Cook pizzas for eight minutes or until cheese melts. Roasted Vegetable Pizzas With Rosemary Oil Recipe. Step three Place pizzas on plates and drizzle with rosemary (Recipes by ingridients rosemary) oil to serve.. Roasted Vegetable Pizzas With Rosemary Oil Recipe.
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