Eggplant and tomato pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | cups | Cubes Japanese eggplant; (about 8 ounces) |
| ; (1/2-inch) | ||
| 1 | medium | Onion; thinly sliced |
| 1 | Tube refrigerated pizza dough; (10-ounce) | |
| 8 | ounces | Plum tomatoes; thinly sliced |
| 3 | tablespoons | Grated Parmesan cheese |
| ¾ | teaspoon | Dried marjoram |
Directions
Preheat oven to 450F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and saute until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust.
Arrange tomatoes over. Sprinkle with cheese and marjoram.
Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.
2 Servings; Can Be Doubled.
Bon Appetit March 1995
Converted by MC_Buster.
Per serving: 393 Calories (kcal); 32g Total Fat; (71% calories from fat); 9g Protein; 20g Carbohydrate; 12mg Cholesterol; 301mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 3½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.