Roast Eggplant and Tomato Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
1 pizza N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
DOUGH: 2 cups all-purpose flour pinch of salt 1/4 ounce package easy-blend dried yeast
1 tbsp olive oil 1 cup warm water TOPPING: 6 tbsps passata
olive oil 1 large eggplant, cut into slices salt
2 beefsteak tomatoes, sliced freshly ground black pepper fresh basil leaves



1 Stif the flour and salt into a warm mixing bowl and stir in the yeast. Make a well in the center, and add the olive oil and enough water to mix to a soft dough (you may not need all the water).
2 Turn out onto a floured surface and knead for a few minutes, until the dough is soft but not sticky. Shape into a round ball and roll out to form a circle 10 inches in diameter.
3 Place the dough on a lightly oiled cookie sheet and prick all over with a fork. Spread the base with the passata. Allow to stand in a warm place while preparing the topping.
4 Heat about 4 tbsps olive oil in a large skillet and fry the eggplant slices on both sides until beginning to brown. You may need to do this in batches; add extra olive oil as required.
5 Arrange alternate slices of eggplant and tomato on top of the pizza. Sprinkle with garlic and season well. Tear the basil into pieces and scatter on top.
6 Drizzle with olive oil and bake in a preheated 400 F oven for 25 to 30 minutes, or until the base is cooked and golden.

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