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| Fontina and Roasted Eggplant Pita Pizza |
| Level of Difficulty | Difficult |
| 1 medium red onion(s), sliced into thin rounds |
| 1 serving olive oil cooking spray, or enough to coat garlic |
| 2 large wheat pita(s), split in half crosswise |
| 1/2 cup canned tomato sauce |
| 1/2 cup fontina cheese, grated |
| Preheat oven to 450ºF. Coat a sheet pan with olive oil cooking spray and spread onions on it; set |
| 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. |
| Peel and mash eggplant; set aside. Squeeze garlic from its skin; set aside. |
| Set pita rounds on a baking sheet; spread each with some garlic. Top with tomato sauce, |
| eggplant, fontina and onions. |
| Bake until crisp on edges, about 15 to 20 minutes. Serve hot. Yields half a pita per serving. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated