Skip the tomato sauce and use pesto instead for this delicious Mediterranean pizza.
ingredients
directions
Preheat oven to 425 degrees F (220 degrees 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 degrees F (260 degrees 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.