GREEK ISLES PIZZA

[Guest guest]

GREEK ISLES PIZZA

 

You may substitute 1 medium-size green bell pepper,

cut into rings, for

eggplant, and omit salt.

 

1/2 medium eggplant

1 teaspoon salt

1 (12-inch) pizza crust, uncooked

2 tablespoons olive oil, divided

3 plum tomatoes, sliced

1/4 pound kalamata olives, pitted and halved, or 1/2

cup pitted ripe olives,

halved

2 garlic cloves, minced

1 tablespoon chopped fresh parsley or

1 1/2 teaspoon dried parsley flakes

1/2 teaspoon dried oregano

2 cups (8 ounces) pizza blend shredded cheese

Garnish: fresh oregano sprigs

 

PEEL eggplant, and cut into 1-inch cubes. Sprinkle

with salt, and press

gently between paper towels; set aside.

BRUSH pizza crust with 1 tablespoon olive oil. Arrange

tomato slices over

crust. Sprinkle with eggplant, olive halves, and next

4 ingredients. Drizzle

with remaining 1 tablespoon olive oil.

BAKE at 400° for 20 minutes. Garnish, if desired.

Yield: 4 to 6 servings.

 

 

 

 

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