Pesto, Eggplant & Tomato Flatbread
Preparation time: 45 min
1 Pound Pizza Dough
3 Tablespoons Olive Oil
1 Medium Eggplant, Peeled & Cut Into 1/2-inch Dice (About 4 Cups)
1/2 Cup Basil Pesto
2 Cups Shredded Mozzarella
1 1/2 Cups Grated Fontina Cheese
2 Cups Halved Cherry Tomatoes
1/3 Cup Pine Nuts
1.Divide your dough into two equal pieces and let sit at room temperature for at least 2 hours. While your dough is warming, heat the oil in a large frying pan over medium heat, and add the eggplant. Cook the eggplant, turning often until golden brown and soft, about 10 to 12 minutes.
2.Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough into an oval of about 16 by 12 inches in size, and about 1/4 inch thick and place each on the prepared baking sheets.
3.Lightly spread the pesto over each of the flatbreads, leaving a 1-inch border all around. Cover each of the flatbreads with half of each of the cheeses. Divide the eggplant, tomatoes, and pine nuts evenly over each of the flatbreads.
4.Bake for about 20 minutes or until bubbly and golden brown. Cool 10 minutes, then use a pizza peel to cut into 8 pieces.