Step 1

Preheat oven to 230°C. Line 2 baking trays with non-stick baking paper. Spread 2 1/2 tablespoons of the pesto over each bread, leaving a 1cm border around the edge. Scatter the eggplant and capsicum over the pizza bases.

Step 2

Place the pizzas on the lined trays and bake in preheated oven for 5-7 minutes or until the base is almost crisp. Remove from the oven and scatter the bocconcini over the pizzas. Return to the oven, swapping the trays. Bake for a further 5 minutes or until the bocconcini melts and the pizza base is crisp.

Step 3

To serve, dollop 1 tablespoon of the remaining pesto randomly over each pizza. Serve immediately with the salad.