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.
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »