Greek Isles Pizza

(1 vote)

1/2 medium eggplant*
1 teaspoon salt*
1 pizza crust, (12-inch)
2 tablespoons olive oil, divided
3 plum tomatoes, sliced
1/4 pound kalamata olives, pitted and halved, or 1/2 cup pitted ripe olives, halved
2 garlic cloves, minced
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
2 cups pizza blend shredded cheese, (8 ounces)
Garnish: fresh oregano sprigs

Peel eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press gently between paper towels; set aside. Brush pizza crust with 1 tablespoon olive oil . Arrange tomato slices over crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle with remaining 1 tablespoon olive oil . Bake at 400ΓΈ for 20 minutes. Garnish, if desired.

Makes 4 to 6 servings.

*You may substitute 1 medium-size green bell pepper, cut into rings, for eggplant, and omit salt.

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