- Portion size 8 servings
- 1 eggplant (about 8 oz/250 g)
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cups prepared pesto sauce
- 1 unbaked 12-inch pizza base
- 1 1/2 cup shredded fontina cheese
- 1 1/2 cup shredded mozzarella cheese
- 1/2 cup diced plum tomato
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.