Eggplant Pizzettes

Author: Canadian Living

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

Ingredients

  • 2 Asian eggplant 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 leaf
  • 32 arugula leaf
  • 2 1/4 cups shredded provolone cheese
  • 2 1/4 cups shredded mozzarella cheese

Method

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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggplant Pizzettes