2. Slice eggplants into 1cm rounds. Toss on a lined oven tray with oregano, oil, salt and pepper. Roast for 15-20 minutes, or until golden and tender.
3. Prepare pizza toppings.
4. Cut flatbreads into quarters, place on a different lined oven tray. Spread with tomato passata, sprinkle with oregano. Top with prepared vegetables. Bake for 5-8 minutes, or until crispy, repeat with remaining flatbreads (see tip!).
5. Combine yoghurt with garlic and olive oil. Drizzle over pizzas, scatter over chopped parsley.
6. Serve Greek gyros pizzas with eggplant rounds.
Slice flatbreads to utilise tray space.
Prepare all pizzas and eat as you go, cooking them in batches.
1 tsp dried oregano
2 tbsp oil, for cooking
1 green capsicum, diced
1 yellow capsicum, diced
1 punnet cherry tomatoes, halved
1 red onion, sliced
1/2 jar pitted green olives, chopped
1 packet flatbreads
1 jar tomato passata
2-3 tsp dried oregano
1/2 cup natural yoghurt
1/2 garlic clove, crushed
2 tbsp olive oil
1/2 packet parsley, chopped
salt and pepper, for seasoning