Pesto and Roasted Eggplant Pizza
By The Canadian Living Test Kitchen
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This recipe makes 8 slices servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Ingredients
- 1 small eggplant , (about 8 oz/250 g)1 1small eggplant, (about 8 oz/250 g)
- 3 tbsp olive oil 3 3tbsp tbspolive oil
- 1/4 tsp salt 1/4 1/4tsp tspsalt
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 2/3 cup prepared pesto sauce 2/3 2/3cup cupprepared pesto sauce
- 1 unbaked 12-inch pizza base 1 1unbaked 12-inch pizza baseunbaked 12-inch pizza bases
- 1-1/2 cups shredded fontina cheese 1-1/2 1-1/2cups cupsshredded fontina cheese or mozzarella cheese
- 1/2 cup diced plum tomatoes 1/2 1/2cup cupdiced plum tomatoplum tomatoes
Preparation
Preheat oven to 425°F (220°C).
Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise. Brush baking sheet with 2 teaspoons (10 mL) 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 500°F (260°C).
Spread 1/2 cup (125 mL) 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.