Pizza with Roasted Eggplant and Feta

Servings: 2 | Serving size: 1 individual pizza

Cooking Time: 45 Minutes

This recipe can be multiplied by 2,3,4.

This recipe also requires making Whole Wheat Pizza Dough and Roasted Garlic

Leftovers are good cold for breakfast. Recipe time does not include making the pizza dough.

Preheat the oven to 375°F.

Place a large skillet in the oven and after it is hot spray lightly with oil. Add the eggplant and onion to the pan and return the pan to the oven. Roast the veggies for about 20 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies. Spray lightly with oil if needed.

When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.

While the baking surface is heating, cut each clove of roasted garlic into quarters. Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don't work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with the roasted vegetable mixture.

Bake for approximately eight minutes, and then top with the feta cheese. Bake for another 3 - 5 minutes - until the cheese has melted. Remove from the oven and let it cool for about 90 seconds, slice and serve.