Roasted Eggplant and Tomato Pizza |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This comes from my Totally Pizza Cookbook Ingredients:
5 ounces pizza dough |
1 japanese eggplant (skin on, thinly sliced at an angle) |
3/4 cup mozzarella cheese (shredded) |
2 tablespoons plum tomatoes (diced) |
2 teaspoons pesto sauce |
olive oil |
salt |
Directions:
1. preheat oven to 450.
2. arrange eggplant slices in single layer on greased baking tray.
3. sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
4. turn heat up to 515 and place pizza stone in oven.
5. roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
6. sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
7. sprinkle with tomatoes and dot with pesto.
8. bake 8-10 minutes.
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