Total Time
1hr 15mins
Prep 20 mins
Cook 55 mins

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

Ingredients Nutrition


  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.
Most Helpful

4 5

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.

4 5

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