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Eggplant, Pesto and Goat Cheese Pizza

Source: Quick From Scratch - Italian
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 4
Tangy goat cheese, sharp Parmesan, tender sautéed eggplant, and bold pesto cover a mouth-watering pizza. This recipe makes a hearty fourteen-inch pizza; you be the judge whether it serves two or four.
RECIPE INGREDIENTS
7 1/2 tablespoons olive oil, or more as needed
One 1 1/2 to 2 pound eggplant, cut into 1/4 inch slices
3/4 teaspoon salt
1 pound store-bought or homemade pizza dough
3 cloves garlic, 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 store-bought or homemade pesto
Eggplant, Pesto and Goat Cheese Pizza Recipe at Cooking.com
DIRECTIONS
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.


FOR THE PIZZA DOUGH:
Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 The Big Cheese: Pizzas
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 461
Fat. Total: 30g
Fiber: 3g
Carbohydrates, Total: 34g
Sodium: 867mg
% Cal. from Fat: 59%
Cholesterol: 26mg
Protein: 15g
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