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.
Additional Information
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