Eggplant, Pesto and Goat Cheese Pizza

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Eggplant, Pesto

and Goat Cheese Pizza

 

7 1/2 tablespoons olive oil, or more as needed

1

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 cut into 1/4 inch slices

1/2 cup grated Parmesan cheese

1/2

cup store-bought or homemade pesto

    

Heat the oven to

450 degrees.

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.

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.

Yields 4

servings.

 

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