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Fontina and Roasted Eggplant Pita Pizza

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Member since 2006

Serves 4 | Prep Time 20 | Cook Time 65


1 medium red onion, sliced into thin rounds
1 medium raw eggplant
1 bulb garlic clove
1 sprays olive oil cooking spray
2 large pitas, split in half crosswise
1/2 cup canned tomato sauce
1/2 cup fontina cheese, grated

Preheat oven to 450°F.

Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside.

Prick eggplant all over with a fork.

Coat garlic bulb with cooking spray; wrap in foil.

Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft; about 45 minutes.

Add onion to oven for last 20 minutes of roasting.

Remove vegetables from oven and reduce temperature to 400°F.

Peel and mash eggplant; set aside.

Squeeze garlic from its skin; set aside.

Set pita rounds on a baking sheet; spread each with some garlic.

Top with tomato sauce, eggplant, fontina and onions.

Bake until crisp on edges, about 15-20 minutes.

Serve hot. Yields half a pita per serving.

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