You may also like
Categories:
olive oil eggplant salt dough garlic fresh ground black pepper goat cheese Parmesan cheese pesto sauce
Viewed: 42 - Published at: 9 years agoIngredients
- 7 1/2 tablespoons olive oil, as needed
- 1 - 1 1/2 lb eggplant, cut into 1/4-inch thick slices
- 3/4 teaspoon salt
- 1 lb pizza dough
- 3 garlic cloves, minced
- 1/2 teaspoon fresh ground black pepper
- 6 ounces mild goat cheese, such as Montrachet, cut into 1/4-inch slices
- 1/2 cup grated parmesan cheese
- 1/2 cup pesto sauce
Method
- Heat the oven to 450 degrees F.
- In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat.
- Season the eggplant with the salt.
- Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove.
- Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
- Meanwhile, oil a 14-inch pizza pan or large baking sheet.
- Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- Arrange the eggplant slices on the pizza crust.
- Sprinkle the garlic and pepper over the top.
- Bake for 12 minutes.
- Put the slices of goat cheese on the pizza.
- Sprinkle with the Parmesan, and then dot with the pesto.
- Bake until the cheese begins to turn golden, about 15 minutes.
