1. Pizza Topping

    • Thinly slice eggplant, place in a lined baking tray and drizzle with half the oil. Bake in a pre-heated combi oven at 180 degree Celsius for 15 minutes until tender. Keep warm.
    • Heat remaining oil in a large pan over high heat. Cook lamb mince for 10 minutes until liquid has evaporated. Add KNORR Moroccan Sauce and continue simmering for 5 minutes. Remove and cool slightly.
  2. Pizza Sauce

    • Mix KNORR Hollandaise Sauce with KNORR Pronto Napoli and KNORR Intense Flavours Roast Umami until fully combined.
  3. To Assemble and Cook

    • Spread sauce over pizza bases. Top with mince mixture, cherry tomatoes, eggplant, olives and cheese.
    • Bake in preheated combi oven at 200 degree Celsius for 20-25 minutes or until golden and crisp.
    • Slice and serve.