Photo of Fontina and roasted eggplant pita pizza by WW

Fontina and roasted eggplant pita pizza

Total Time
1 hr 25 min
20 min
1 hr 5 min
This is a pizza sandwich that's so tasty you'll want to make the topping one of your mainstays. What takes up your time in this recipe is the roasting, but don't scrimp. In fact, make a double batch of the eggplant and garlic. You'll be happy to have the creamy, roasted results to spread on pizza, of course, but also to add to your lunchbox either combined as a spread for dipping, or as a condiment for your sandwiches and wraps. The sweet, creamy spreads are also good on crusty bread. In this recipe, they doctor up canned tomato sauce and mix with onion for a quick flatbread pita pizza that makes for an ideal weekday or weeknight meal.


Uncooked red onion(s)

1 medium, sliced into thin rounds

Uncooked eggplant(s)

1 medium


1 bulb(s)

Olive oil cooking spray

1 spray(s)

Whole wheat pita(s)

2 large, split in half crosswise

Canned tomato sauce

½ cup(s)

Fontina cheese

½ cup(s), shredded, grated


  1. Preheat oven to 450ºF. Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside.
  2. Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400ºF.
  3. Peel and mash eggplant; set aside. Squeeze garlic from its skin; set aside.
  4. Set pita rounds on a baking sheet; spread each with some garlic. Top with tomato sauce, eggplant, fontina and onions.
  5. Bake until crisp on edges, about 15 to 20 minutes. Serve hot. Yields half a pita per serving.