Roasted Eggplant, Tomato, and Goat Cheese Pizza
1 batch of my favorite pizza dough
1 eggplant, sliced into 1/2-inch rounds and roasted for 15 minutes at 450
2 tomatoes, preferably heirlooms, sliced
about 20 basil leaves
4 oz tapenade
4 oz goat cheese (I used Mediterranean herb-infused goat cheese)
DirectionsPreheat oven to 500, or as high as your oven goes. Grease your pizza pan with a little bit of olive oil. Roll out your pizza dough until it is large enough to cover the pan and then place it on top of the pan. Let it rest for a minute.
Layer the roasted eggplant over the top of the pizza, letting slices overlap if necessary. Layer the tomatoes on top of these. Distribute the basil evenly around the pizza.
Grab some tapenade (literally...just scoop some out with your hands) and sprinkle it over the pizza, making sure it's distributed evenly. Take your goat cheese log and do the same, crumbling it as you go.
Put pizza in the oven and bake for 10 minutes or until the bottom of the pizza starts to become light brown. Remove pizza from the oven and let rest for at least 5 minutes before cutting.
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