Eggplant, Tomato, And Fontina Pizza

2 faves
More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
578
FAT
119%
CHOL
0%
SOD
150%

Comments

Add a comment

Ingredients for 2 servings

1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch-thick slices

1 3/4 teaspoons salt

3/4 cup packed fresh basil leaves

1/4 cup packed fresh mint leaves

2 garlic cloves

10 ounces grape tomatoes (2 cups), quartered

5 tablespoons extra-virgin olive oil plus additional for brushing dough

Pizza dough

Flour for dredging

1/4 pound Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)

Special equipment: a pizza stone; parchment paper; a baking peel or rimless baking sheet

You might also like

Eggplant Caprese
Pamela Salzman
Baked Mushroom Risotto W/ Sautéed Eggplant
Veggie Num Num
Rice And Lentil-Stuffed Baby Eggplants
Pamela Salzman
Eggplant Veggie Burgers
Love and Olive Oil
Roasted Eggplant And Tomato Panino
Vegan YumYum
Stuffed Eggplant
La Tavola Marche
Bulgur Wheat Salad With Tomato And Eggplant
Real Simple
Eggplant Pasta Salad
Real Simple
Eggplant, Tahini, Heirloom Tomato + Mint Crostini
Sunday Suppers
Baked Orzo With Eggplant And Mozzarella
smitten kitchen