Olive Garden Pizza Rustica

Celticevergreen's Note:

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 2 (6 inch) prepared pizza crust

Toppings

• 1 eggplant , peeled and cut into very thin slices
• 8 fresh garlic cloves
• 1 tablespoon extra virgin olive oil
• 10 thin slices prosciutto ham
• 2 (16 ounce) packages fresh mozzarella cheese , each cut into 16 slices
• 3 tablespoons pesto sauce

Directions:

1. Place garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove. Bake at 350F for 45 minutes. Remove and allow to cool.
2. Place fresh mozzarella slices on each pizza crust. Add sliced eggplant and roasted garlic cloves. Bake at 375F oven for 8 to 10 minutes until toppings are hot and cheese has melted.
3. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto. Cut each pizza into 6 slices. Serve immediately.

Reviews

[Cooks4_6]

This was pretty tasty, but I think I might enjoy it more if I sauteed the eggplant a bit first. The pesto I had was a bit salty, so I might change to a different brand next year.

[rosslare]

Very nice with eggplant, garlic, pesto and prosciutto. I sauteed the eggplant slices in the garlic oil before adding to pizza.