Pesto and Roasted Eggplant Pizza
Servings: 8 slices
Ingredients:
1 small eggplant (about 8 oz/250 g)
3 tbsp(50 mL) olive oil
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) prepared pesto
1 unbaked 12-inch (30 cm) pizza base
1-1/2 cups (375 mL) shredded fontina or mozzarella cheese
1/2 cup (125 mL) diced plum 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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »