ASDA part of the Wal-Mart family

• 1 small aubergine, thinly sliced
• 4 tbsp olive oil
• Half a 680g pack puff pastry, thawed
• 150g pizza topping
• 250g block mozzarella, sliced
• 1 tsp dried Mediterranean herbs
• 250g cherry tomatoes
• Fresh basil leaves, to garnish

1 Preheat the oven to 220C/Gas 7. Dust the aubergine with salt and set aside for 30 minutes. Rinse and pat dry with kitchen paper.

2 Heat the oil and fry the aubergine in batches for about 2 minutes on each side until soft. Blot excess oil.

3 Roll out the pastry to a rectangle 3mm deep. Place on a parchment-lined baking sheet and score a rectangle 2 cm in from the edge. Spread the pizza topping within the scored area.

4 Top with the aubergine and mozzarella, sprinkle with herbs and black pepper and bake for 20 minutes. Add the tomatoes and cook for 8 to 10 minutes. Sprinkle with basil when cool.