Ingredients
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2 tablespoons olive oil
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1 cup mozzarella cheese, freshly grated
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1 boboli thin pizza crust
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2 large roma tomatoes, sliced
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2 -3 large garlic cloves, very thinly sliced
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1/2 cup fresh basil, thinly sliced
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4 ounces fresh mozzarella cheese, sliced
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3 ounces fresh goat cheese, crumbled
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1 medium Japanese eggplant, thinly sliced lengthwise
Instructions
- Preheat broiler.
- Place thinly sliced eggplant slices on a large baking sheet and brush both sides with the olive oil.
- Broil until eggplant starts to brown, turn over slices and broil again. Takes about 6-8 minutes. Cool slightly.
- Turn the oven down to 450 degrees.
- Place the boboli crust on a large baking sheet or pizza stone.
- Sprinkle the 1 cup of shredded mozzarella on the crust. Top with eggplant slices, sliced tomatoes, goat cheese, garlic slices and fresh basil. Place sliced mozzarella on top.
- Bake until cheese melts and the edges brown. About 12-15 minutes.
- Let stand for 10 minutes. Cut into wedges and serve!