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Roasted Red Pepper Eggplant Goat Cheese and Olive Pizza

Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza

Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza


Makes 4 servings


Nonstick cooking spray
1 small eggplant, cut into 1/4-inch-thick slices
1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced fresh rosemary or 2 teaspoons dried rosemary
3 cloves garlic, minced
1/2 cup roasted red pepper strips
1 (12-inch) round prepared Italian bread shell or New York-Style Pizza Crust
2 ounces goat cheese, crumbled
6 kalamata olives, pitted and halved
Black pepper


  1. Preheat oven to 500°F. Spray baking sheet with cooking spray. Place eggplant slices on pan; spray with cooking spray. Bake 8 to 10 minutes or until light golden. Turn slices over and bake 6 to 8 minutes or until slices are golden and very tender. Set aside.
  2. Meanwhile, heat oil, onion, rosemary and garlic in small skillet over medium heat. Cook and stir 3 to 4 minutes or until onion is translucent. Set aside.
  3. Place red peppers in food processor or blender; process until smooth. Set aside.
  4. Bake bread shell 3 to 4 minutes or until top is crisp and beginning to brown. Spread puréed red peppers evenly over pizza, leaving 1-inch border. Arrange eggplant over top, slightly overlapping slices. Spoon or brush onion mixture over eggplant. Top with cheese, olives and black pepper. Bake 3 to 5 minutes or until crust is deep golden.

Nutritional Information

Protein 19 g
Fiber 3 g
Carbohydrate 59 g
Cholesterol 24 mg
Saturated Fat 4 g
Total Fat 16 g
Calories from Fat 19 %
Calories 446
Sodium 837 mg

Dietary Exchange

Meat 1/2
Vegetable 1
Starch 4
Fat 2

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