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.
- Portion size 32 servings
- 2 Asian eggplants or 1 small italian eggplant
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon each salt and pepper
- 1 lb pizza dough
- 3/4 cups pizza sauce
- 3/4 cups pasta sauce
- 32 fresh basil leaves
- 32 arugula leaves
- 2 1/4 cups shredded provolone cheese
- 2 1/4 cups shredded mozzarella cheese
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.
Nutritional facts <b>Per piece:</b> about
- Sodium 167 mg
- Protein 3 g
- Calories 79.0
- Total fat 4 g
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 8 g
- Iron 4.0
- Folate 3.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 2.0