smoky eggplant, lamb sausage and potato pizza

  • 1 tablespoon extra virgin olive oil, plus extra to serve
  • 1 long red chilli, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 medium (450g) sebago (starchy) potatoes,
    peeled and thinly sliced
  • 2 tablespoons oregano leaves
  • sea salt and cracked black pepper
  • 2 large pita breads
  • cup
    (190g) natural Greek-style (thick) yoghurt
  • 2 lamb sausages (320g), cases removed and
    meat shaped into balls
  • 1½ cups (150g) grated mozzarella
  • cup
    (180g) store-bought baba ghanoush
  • 2 cups baby cavolo nero (Tuscan kale)
    leaves
  1. Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat. Add the chilli, garlic, potato, oregano, salt and pepper and cook, stirring, for 5–6 minutes or until lightly golden and cooked through. Set aside.
  2. Spread the pita breads with the yoghurt. Top
    with the potato mixture, sausage and mozzarella. 
  3. Place on large oven trays lined with non-stick baking paper and cook for 10–12 minutes or until golden and crisp. 
  4. Top with the baba ghanoush, cavolo nero and pepper, and drizzle with extra oil to serve. Serves 4.
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