Eggplant Pizzettes

Tested Till Perfect

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.

Servings: 32

Ingredients:

Nutritional Info
Per piece: about -
cal 79
pro 3 g
total fat 4 g
sat. fat 2 g
carb 8 g
fibre 1 g
chol 6 mg
sodium 167 mg
% RDI: -
calcium 6%
iron 4%
vit A 2%
vit C 2%
folate 3%
    2 Asian eggplants (or 1 small Italian eggplant)
    2 tbsp (25 mL) extra-virgin olive oil
    1/4 tsp (1 mL) each salt and pepper
    1 lb (500 g) pizza dough
    3/4 cup (175 mL) pizza or pasta sauce
    32 leaves fresh basil or arugula
    2-1/4 cups (550 mL) shredded provolone or mozzarella cheese

Preparation:

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.





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