12 square pizza bases
Riviana Canola Oil Spray
60g Riviana Minced Garlic
600g potato, peeled, sliced, blanched
sea salt, to taste
1 bunch fresh thyme leaves
960g Riviana Grilled Sliced Eggplant, drained
480g thinly sliced haloumi
thyme, to serve
Spray the pizza bases with canola oil, and spread with garlic.
Top each pizza with half the potato slices, salt and thyme leaves. Top with eggplant, remaining potato slices and haloumi.
Bake at 220°C for 10-15 minutes, or until golden brown and piping hot then serve sprinkled with extra thyme.