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Roasted Eggplant and Caramelized Onion Pizza
Cooking with Paula Deen
, Jul/Aug 2007
1/2 medium eggplant, peeled and chopped
2 tablespoons olive oil
3 tablespoons butter
4 large sweet onions, thinly sliced
Whole Wheat Crust
1 1/2 cups shredded mozzarella cheese, divided
6 slices pepper bacon, cooked and crumbled
1/2 cup chopped roasted red bell peppers
1 cup crumbled goat cheese
Preheat oven to 450°. Line a rimmed baking sheet with foil.
Coat eggplant pieces with olive oil. Spread in a single layer on prepared baking sheet. Bake for 10 to 12 minutes, or until lightly browned; set aside.
In a large Dutch oven, melt butter over medium heat. Add onion, cover, and cook for 30 minutes. Uncover, increase heat to medium-high, and cook, stirring frequently until caramelized; set aside.
over crust; sprinkle with 1 cup mozzarella cheese. Top evenly with roasted eggplant, caramelized onions, bacon, and roasted peppers. Sprinkle with remaining mozzarella and goat cheese.
Bake for 15 to 20 minutes, or until crust is lightly browned.
Makes 1 (15-inch) pizza
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