Greek Eggplant, Tomato, and Feta Pizza |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 pint grape tomatoes, halved |
1/2 cup shredded fresh basil |
2 garlic cloves, pressed |
2 tablespoons balsamic vinegar |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 pound eggplant |
1/4 cup mazola canola oil |
1 (16-ounce) package baked pizza shell |
4 ounces crumbled feta cheese |
Directions:
1. Stir together first 6 ingredients, and set aside.
2. Cut eggplant crosswise into 1/2-inch-thick slices. Brush both sides evenly with oil, and place on an aluminum foil-lined baking sheet.
3. Broil 2 minutes on each side or until lightly browned.
4. Arrange eggplant evenly on pizza crust; top with tomato mixture, and sprinkle with cheese.
5. Bake at 450° for 8 to 10 minutes or until thoroughly heated. Serve immediately.
6. * 1 large tomato, seeded and chopped, may be subsituted for grape tomatoes; 4 pita bread rounds or 1 French bread loaf may be substituted for pizza shell.
|
|