Greek Eggplant, Tomato, and Feta Pizza |
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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Very easy to put together and so fresh tasting. Ingredients:
1 pint grape tomatoes, halved |
1/2 cup shredded fresh basil |
2 garlic cloves, pressed |
2 tablespoons balsamic vinegar |
3/4 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
1 lb eggplant |
1/4 cup olive oil or 1/4 cup canola oil |
1 (16 ounce) package baked pizza crusts (boboli) |
6 ounces crumbled feta cheese |
Directions:
1. Mix together the first 6 ingredients in a bowl; set aside.
2. Cut the eggplant crosswise into 1/2 inch thick slices.
3. Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
4. Broil for 2 minutes on each side or until lightly browned.
5. Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
6. Top with tomato mixture.
7. Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
8. Serve immediately.
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