Pesto and Roasted Eggplant Pizza

1 small eggplant (about 8 ounces)
3 tablespoons olive oil
1/4 teaspoon each salt and pepper
2/3 cup prepared pesto
1 unbaked 12-inch pizza base
1-1/2 cups shredded Fontina or mozzarella cheese
1/2 cup diced plum tomatoes

Preheat oven to 425ºF.

Cut eggplant into 1/2-inch thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons of the oil; arrange eggplant in single layer on top. Brush with 1 tablespoon (15 mL) more of the oil; sprinkle with salt and pepper. Roast, turning halfway through, for about 30 minutes or until dark and tender. Raise oven temperature to 500ºF.

Spread 1/2 cup of the pesto over pizza base; sprinkle with Fontina cheese. Arrange eggplant over top, then tomatoes. Combine remaining oil and pesto; drizzle over tomatoes.

Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.


Absolutely fabulous! Made it with ingredients entirely from the local farmers market (except dough and cheese). Added a little goat cheese on each eggplant slice, it was divine!
Eric, Somerville, MA

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