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|
- 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.
- 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.
- Place red peppers in food processor or blender; process until smooth. Set aside.
- 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.
|Saturated Fat||4 g|
|Total Fat||16 g|
|Calories from Fat||19 %|
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