Fontina and Roasted Eggplant Pita Pizza

User Avatar
Member since 2006
No Video

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


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.

Questions, Comments & Reviews

More Great Recipes: Lunch | Main Dish | Pizza | Snack
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart