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Receta Eggplant And Tomato Pizza
by Global Cookbook

Eggplant And Tomato Pizza
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Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 2 c. Cubes Japanese eggplant, (about 8 ounces) (1/2-inch)
  • 1 med Onion, thinly sliced
  • 1 x Tube refrigerated pizza dough, (10-oz)
  • 8 ounce Plum tomatoes, thinly sliced
  • 3 Tbsp. Grated Parmesan cheese
  • 3/4 tsp Dry marjoram

Direcciones

  1. Preheat oven to 450F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add in eggplant and onion and saute/fry till vegetables soften and brown lightly, about 10 min. Season with salt and pepper.
  2. Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mix proportionately over bottom of crust.
  3. Arrange tomatoes over. Sprinkle with cheese and marjoram.
  4. Bake till topping is heated through and edges of pizza are brown and crisp, about 15 min. Cut into squares.
  5. 2 Servings; Can Be Doubled.