Eggplant Pizza

By á-3450

Ingredients

• 3 oz grated mozzarella (3/4 c.)
• 3/4 oz. grated Asiago or Parmesan (1/4 c.)
• 2 tbsp. olive oil
• 2 tbsp. minced garlic
• 1/2 tsp. dried hot red pepper flakes
• Enough pesto to cover the dough

Details

Servings 4

Preparation

Step 1

1. Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
2. Spread pesto over the crust. Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese.
3. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant. (Another possible option would be to skip this third step and instead sprinkle basil and oregano over the top.)
4. Bake until dough is crisp and browned, 12 to 15 minutes.