Try this Roasted Tomato, Eggplant, and Smoked Mozzarella Pizzas recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees F. and very lightly grease a large baking sheet. Cut smaller eggplant piece into 1/3-inch-thick slices. Spread eggplant slices in one layer on half of baking sheet and season with salt. Put remaining eggplant half and all but 2 tomato halves on second half of baking sheet. Roast vegetables in middle of oven 15 minutes or until eggplant slices are tender, and transfer eggplant slices to a plate. Roast remaining vegetables 15 minutes more, or until eggplant piece is very tender. Remove baking sheet from oven and cool vegetables slightly. Scoop out flesh from eggplant piece into a food processor and puree with roasted tomatoes and unroasted tomato, vinegar, sugar, and salt to taste. Sauce and sliced eggplant may be made 1 day ahead and kept separately, covered and chilled. On a work surface sprinkled with 1 teaspoon cornmeal, roll out 1 piece of dough into a 12 by 6 inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets. Increase temperature to 500 degrees F. Spread sauce on dough ovals, leaving a 1/2 inch border around edge of each pizza. Arrange eggplant slices on sauce and sprinkle pizzas with basil and mozzarella. Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden. Yield: 4 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9076 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 65 | ||
Calories from Fat: 2 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 28mg | 1 % | |
Total Carbohydrate 13.7g | 4 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 13.1g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 65
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