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Receta Pesto And Roasted Eggplant Pizza
by Global Cookbook

Pesto And Roasted Eggplant Pizza
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Ingredientes

  • 1 sm eggplant
  • 3 Tbsp. extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2/3 c. prepared pesto
  • 1 x 12 inch pizza base
  • 1 1/2 c. shredded fontina cheese or possibly c. shredded mozzarella cheese
  • 1/2 c. diced plum tomato

Direcciones

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Cut eggplant into 1/2-inch (1 cm) thick slices; cut each in half crosswise.
  3. Brush baking sheet with 2 tsp. (10 mL) of the oil; arrange eggplant in single layer on top.
  4. Brush with 1 Tbsp. (15 mL) more of the oil; sprinkle with salt and pepper.
  5. Roast, turning halfway through, for about 30 min or possibly till dark and tender.
  6. Raise oven temperature to 500 degrees F (260 degrees C).
  7. Spread 1/2 c. (125 mL) of the pesto over pizza base; sprinkle with Fontina cheese.
  8. Arrange eggplant over top, then tomatoes.
  9. Combine remaining oil and pesto; drizzle over tomatoes.
  10. Bake in bottom third of oven for 10 min or possibly till cheese is bubbly and crust is golden brown and slightly puffed.