Pizza with Eggplant, Spinach & Tomato
1 12" Boboli® Original Pizza Crust
1 Large Eggplant, sliced 1/4" thick
1 tsp. Olive oil
4-5 Cloves Garlic, chopped
Roma Tomatoes, sliced thin
Fresh Basil, chopped
1 tsp. Fresh Oregano, chopped
1/2 c. Smoked Mozzarella
10 oz. Bag Spinach
1/4 c. Asiago Cheese, shredded
Preheat oven to 450° F.
Cook time 8 – 10 minutes
Bake eggplant slices on cookie sheet coated with cooking spray on 400° F for 15 minutes. Remove to plate and cover with plastic wrap for 10 minutes. Heat olive oil in large non-stick skillet over medium heat. Add garlic, cook 1 minute. Add tomatoes, basil, oregano, and salt. Cook 1 minute more. Remove from heat. Sprinkle Boboli® crust with 2 tbsp smoked Mozzarella. Layer eggplant, spinach (enough to cover eggplant), and tomato mixture. Sprinkle with remaining Mozzarella and asiago cheeses. Place in oven for 8 – 10 minutes or until crust is golden brown and cheese is melted.
For 8" pizza crust, use 2/3 ingredients.