Roasted Eggplant and Tomato Pizza
- Reviews 1
Ready In: 35 mins
Serves: 1-2
Yields: 1 pie
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
- preheat oven to 450.
- arrange eggplant slices in single layer on greased baking tray.
- sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
- turn heat up to 515 and place pizza stone in oven.
- roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
- sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
- sprinkle with tomatoes and dot with pesto.
- bake 8-10 minutes.
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