Tested till perfect Eggplant Pizzettes

Eggplant Pizzettes

Pizzettes, or little pizzas, are obvious winners with kids, but by using grown-up toppings, you'll see them disappear with guests of any age.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 32


  • 2 2Asian eggplantAsian eggplants, or 1 small italian eggplant
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 lb 1lbpizza dough
  • 3/4 cup 3/4cuppizza sauce or pasta sauce
  • 32 32fresh basil leaffresh basil leaves or arugula leaves
  • 2-1/4 cups 2-1/4cupsshredded provolone cheese or mozzarella cheese
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Cut eggplants crosswise into 1/4-inch (5 mm) thick rounds. (If using Italian eggplant, cut rounds into quarters.) Place on greased rimmed baking sheets. Brush with oil; sprinkle with salt and pepper. Roast in 400°F (200°C) oven, turning once, until tender, about 20 minutes.

Meanwhile, on floured surface, roll dough into log; cut into 32 pieces. Cover with plastic wrap; let stand for 10 minutes to relax dough. Roll out each piece to 3-inch (8 cm) circle about 1/8-inch (3 mm) thick.

Place circles, 1 inch (2.5 cm) apart, on 2 greased rimless baking sheets. Spread 1 tsp (5 mL) of the pizza sauce right to edge of each circle. Top each with 2 eggplant rounds, 1 basil leaf and 1 tbsp (15 mL) of the cheese. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.)

Bake in top and bottom thirds of 500°F (260°C) oven, switching and rotating pans halfway through, until crusts are golden on bottom and cheese is melted, about 10 minutes.

Nutritional Information Per piece: about

cal 79 pro 3g total fat 4g sat. fat 2g
carb 8g fibre 1g chol 6mg sodium 167mg

% RDI:

calcium 6 iron 4 vit A 2 vit C 2
folate 3
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