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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.
- 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.
- 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.
- Remove from oven and add prosciutto slices. Top with spoonfuls of pesto. Cut each pizza into 6 slices. Serve immediately.
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.
Very nice with eggplant, garlic, pesto and prosciutto. I sauteed the eggplant slices in the garlic oil before adding to pizza.