About This Recipe
A bread-free mini-pizza recipe, perfect for summer picnics!
Ingredients
At Oliviers&Co
Reserved Harvest Olive Oil Greece
1 jar Genovese Pesto
A few Tanche Black Olives
Flower Salt from the Ebro Delta
Pepper
At the market
2 eggplants
10oz mozzarella
A few cherry tomatoes
3.5oz Parmesan cheese, grated
Oregano
Directions
Preheat oven to 410°F.
Remove the ends from the eggplants and cut into 0.6inch-thick slices. Place on a baking sheet lined with parchment paper.
Drizzle with olive oil, season with salt & pepper, sprinkle with oregano and bake for 10 to 12 minutes, then remove from the oven. Increase oven temperature to 446°F.
Spoon a little pesto over the eggplant slices, place a slice of mozzarella on top and half a cherry tomato in the center. Sprinkle generously with Parmesan and oregano, add a few black olives, drizzle with olive oil and return to the oven for 10 minutes. They should brown but not burn.
Enjoy straight from the oven or warm with a salad.