This pizza is very similar to the heirloom tomato and ricotta pizza from recent post. I just varied up the ingredients. See link: https://twostatesoneplate.wordpress.com/2012/08/21/heirloom-tomato-and-ricotta-crust
I am so glad I discovered these crusts (Vicolo Corn Meal Pizza Crusts) and they are so good. While I like to make my own homemade crust, I don’t always have the time so these are a wonderful alternative. They are even available at HEB! They bake up amazingly using a pizza stone. The crust is dense and crispy. So delicious with seasonal roasted vegetables on top, fresh basil and your favorite cheese! The possibilities are endless!
1 corn meal pizza crust
1 medium sized eggplant, cut into slices
2 figs, cut into slices
1 cup ricotta cheese or goat cheese
Parmesan cheese (optional)
2 tablespoons of fresh basil, chopped
salt and pepper
Preheat oven to 350. Bake pizza crust for 15 minutes and remove. Place eggplant slices on a roasting pan with olive oil to coat, and salt and pepper. Allow to roast for 30 minutes. Remove from oven and allow to cool for a few minutes. Place eggplant onto pizza crust along with slices of fig and slices of garlic. Top with spoonfuls of ricotta cheese or goat cheese. Sprinkle with grated parmigiano reggiano cheese, if desired. Add salt and pepper. Bake for 20 minutes. Remove from oven and top with chopped, fresh basil. Serve and enjoy!
*Tip for using pizza stone, allow pizza stone to heat in the oven while the oven is preheating. Slice pizzas onto stone when ready cook. Assemble the pizzas on a separate cutting board and transfer assembled pizzas into the oven. Be careful! Remove cooked pizza and transfer to cutting board. Allow pizza stone to slowly cool. Sudden temperature changes may result in cracking of the pizza stone.