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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You may substitute 1 medium-size green bell pepper, cut into rings, for eggplant, and omit salt. Ingredients:
1/2 medium eggplant |
1 teaspoon salt |
1 (12-inch) pizza crust |
2 tablespoons olive oil, divided |
3 plum tomatoes, sliced |
1/4 pound kalamata olives, pitted and halved, or 1/2 cup pitted ripe olives, halved |
2 garlic cloves, minced |
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes |
1/2 teaspoon dried oregano |
2 cups (8 ounces) pizza blend shredded cheese |
garnish: fresh oregano sprigs |
Directions:
1. Peel eggplant, and cut into 1-inch cubes. Sprinkle with salt, and press gently between paper towels; set aside.
2. Brush pizza crust with 1 tablespoon olive oil. Arrange tomato slices over crust. Sprinkle with eggplant, olive halves, and next 4 ingredients. Drizzle with remaining 1 tablespoon olive oil.
3. Bake at 400° for 20 minutes. Garnish, if desired.
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