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.


Comments:

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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