Roasted Eggplant and Caramelized Onion Pizza

From Cooking with Paula Deen, Jul/Aug 2007

Roasted Eggplant and Caramelized Onion Pizza
  1. 1/2 medium eggplant, peeled and chopped
  2. 2 tablespoons olive oil
  3. 3 tablespoons butter
  4. 4 large sweet onions, thinly sliced
  5. 1 cup Pizza Sauce
  6. 1 recipe Whole Wheat Crust
  7. 1 1/2 cups shredded mozzarella cheese, divided
  8. 6 slices pepper bacon, cooked and crumbled
  9. 1/2 cup chopped roasted red bell peppers
  10. 1 cup crumbled goat cheese
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil.
  2. 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.
  3. 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.
  4. Spread Pizza Sauce 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.
  5. Bake for 15 to 20 minutes, or until crust is lightly browned.
Makes 1 (15-inch) pizza