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Pesto and Roasted Eggplant Pizza

Pesto and Roasted Eggplant Pizza
Cook Time
40 min
Yields
4 servings

Skip the tomato sauce and use pesto instead for this delicious Mediterranean pizza.

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ingredients

1
small eggplant
3
Tbsp olive oil
¼
tsp salt
¼
tsp pepper
cup prepared pesto
1 12
inch pizza base
1 ½
cup shredded fontina cheese
cup shredded mozzarella cheese
½
cup diced plum tomato
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directions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise.

Step 3

Brush baking sheet with 2 teaspoons (10 mL) of the oil; arrange eggplant in single layer on top.

Step 4

Brush with 1 tablespoon (15 mL) more of the oil; sprinkle with salt and pepper.

Step 5

Roast, turning halfway through, for about 30 minutes or until dark and tender.

Step 6

Raise oven temperature to 500 degrees F (260 degrees C).

Step 7

Spread 1/2 cup (125 mL) of the pesto over pizza base; sprinkle with Fontina cheese.

Step 8

Arrange eggplant over top, then tomatoes.

Step 9

Combine remaining oil and pesto; drizzle over tomatoes.

Step 10

Bake in bottom third of oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed.

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