1 pound(s), unpeeled and cut into 3⁄4-inch chunks
4¾ oz, canned (eggplant condiment)
Pizza dough mix
1 pound(s), prebaked crust
Shredded part-skim mozzarella cheese
Grated Parmesan cheese
¼ cup(s), fresh, chopped
- Preheat the oven to 450°F.
- Heat the oil in a large nonstick skillet over medium heat. Add the eggplant and cook, stirring frequently, until tender and browned, about 8 minutes. Remove from the heat. Stir in the caponata.
- Place the pizza crust on a baking sheet. Spread the eggplant mixture on the crust. Sprinkle evenly with the mozzarella cheese and Parmesan cheese. Bake until hot and the cheeses are lightly browned, 8–10 minutes.
- To serve, slide the pizza onto a large cutting board, sprinkle with the basil then cut into 12 slices. Yields 1 slice per serving.