Eggplant Pizzettes
This recipe makes 32 servings
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 |
- Portion size: 32
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.
Ingredients
- 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
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.
