FONTINA AND ROASTED EGGPLANT PITA PIZZA

 

  • Cooking Time: 65
  • Servings: 4
  • Preparation Time: 20

Ingredients

  • 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.

Notes

Categories: Lunch  Main Dish  Pizza  Snack 

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