Fontina and Roasted Eggplant Pita Pizza


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Member since 2006
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Serves 4 | Prep Time 20 | Cook Time 65

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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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