Week 50, Recipe 3: Roasted Eggplant and Tomato Pizza

NOTES

• Recipe from a relative's website. Thanks Sarah!
• This recipe comes together quick. Especially if you've remembered to put your frozen pizza dough in the fridge to thaw the night before!

INGREDIENTS

• Two medium eggplants (I didn't have enough so I used zucchini as well but next time I'll just use eggplant), sliced 1/4-inch thick and cut in half or into fourths (depending on how large your eggplant is)
• 2 c. cherry tomatoes, halved
• 2 cloves garlic, minced
• 8 oz shredded mozzarella (or use thin slices of fresh mozzarella)
• 1/2 freshly grated Parmesan cheese
• Salt and pepper
• Olive oil

DIRECTIONS

1. Preheat your oven broiler and set pizza stone on bottom rack to preheat (if using). Toss halved tomatoes with salt and minced garlic. Set aside.

2. Toss eggplant with olive oil and sprinkle with salt. Arrange on a greased baking sheet 8 inches under broiler. Broil for 3 minutes then toss and broil another 3-5 minutes.

3. Remove eggplant to a bowl and then broil tomatoes with garlic for 2-3 minutes. Add to eggplant and preheat oven to 450 degrees.

4. Roll out dough on a lightly floured surface and place on a greased baking sheet. Top crust with mozzarella then eggplant and tomatoes and Parmesan. Bake for 10-15 minutes, sliding onto the pizza stone after the first 5-6 minutes if using.