Eggplant, Olive & Pesto Pizza
1 puff pastry sheet - yields 6 square pieces
3 korean eggplants (they are smaller and narrower than regular american eggplants, but those will work as
1 tablespoon butter, melted
Pinch of cumin
1/2 lb grape tomatoes, sliced lengthwise
1 garlic, chopped finely
spoonful of pesto (mine is from tj's and is awesome)
shredded cheese, any will work
kalamata olives, pitted
1 Preheat oven to 400 degrees. Take out 1 puff pastry sheet and defrost on the counter, this will take about
2 Slice the eggplant in half lengthwise and brush tops with melted butter and sprinkle with cumin.
Do this with all 6 halves. Broil for about 10 minutes on each side until soft and bruised. (I did this the night before using the
toaster oven and kept the roasted eggplants in the fridge overnight but you can do this the day of as well).
Cube up the eggplant and set aside.
3 Slice up the tomatoes and chopped garlic and mix. Broil for about 5-7 minutes until softened and starting
to break down. (you can broil the eggplant and tomatoes at the same time)
4 Once the puff pastry is defrosted, roll it out a bit thinner and prick with a fork all over. Brush the
outer edge (what will end up the crust) with olive oil and cover the interior with pesto, smoothing with the
back of a large spoon.
5 Next, top with shredded cheese then the eggplant, tomato/garlic mixture, then the olives then the feta and
then top with more shredded cheese!
6 Bake at 400 degrees for 12-15 minutes.