Yoghurt flatbread pizza with eggplant and olives

Instructions

1 Preheat oven to 200°C. Line 2 large baking trays with baking paper and warm in oven.

2 Place yoghurt, flour, baking powder and rosemary in a mixing bowl. Using a wooden spoon or clean hands, combine ingredients until dough is soft and just sticky. Divide dough into 2 balls. Lightly dust a clean work surface with extra flour, then roll each ball into a 30cm round. Carefully remove prepared trays from oven and transfer pizza bases onto hot trays. Drizzle with olive oil, then bake for 10 minutes or until lightly browned and slightly risen.

3 Remove pizza bases from oven. Spread with tomato pesto, then top with eggplant, olives and capsicum. Bake for a further 10 minutes.

4 Meanwhile, place spinach, onion and tomato in a bowl, tossing to combine. Drizzle with extra olive oil. Serve pizzas topped with spinach salad and scattered with crumbled feta.