Pasture to Plate


Eggplant and Olive Pizzas

Quick, easy and guilt free. A healthy alternative to a Friday night pizza.

Serves 4


  • 1 x 300g garlic focaccia bread, quartered
  • 2 tbs Oliana olive oil
  • 80g fresh reduced-fat ricotta
  • 170g Oliana chargrilled eggplant, drained on paper towel
  • 60g Oliana kalamata olives
  • Freshly ground black pepper
  • 1/3 cup loosely packed small fresh basil leaves


Preheat oven to 200°C. Place the focaccia on a baking tray and brush with oil. Spread focaccia slices with ricotta, and top with eggplant and olives. Bake in preheated oven for 7-8 minutes or until golden brown. Remove from oven.

Season with pepper and sprinkle with basil. Place pizzas on a serving platter and serve immediately.

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