Roasted Eggplant and Tomato Pizza

Ingredients

• 5 ounces pizza dough
• 1 Japanese eggplant (skin on, thinly sliced at an angle)
• 3/4 cup mozzarella cheese (shredded)
• 2 tablespoons plum tomatoes (diced)
• 2 teaspoons pesto sauce
• olive oil
• salt

Directions

1. 1

   preheat oven to 450.

2. 2

   arrange eggplant slices in single layer on greased baking tray.

3. 3

   sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).

4. 4

   turn heat up to 515 and place pizza stone in oven.

5. 5

   roll out pizza dough on cornmeal coated paddle, lightly coat with oil.

6. 6

   sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).

7. 7

   sprinkle with tomatoes and dot with pesto.

8. 8

   bake 8-10 minutes.