Pesto Pizza with Tomato and Eggplant

By KRIS WETHERBEE
June/July 2008

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Makes one 12-inch pizza

1 (10-ounce) prepared pizza dough or crust
3/4 cup prepared pesto sauce
1 cup shredded smoked Swiss or smoked
cheddar cheese (a Swiss-heavy mix is great)
1/2 cup shredded mozzarella cheese
1 1/2 to 2 cups sliced firm tomatoes (about 5 Roma-style tomatoes)
1 cup finely chopped Japanese eggplant
1 teaspoon olive oil
1 sweet red pepper, chopped (about 3/4 cup)
1/3 to 1/3 cup pitted and chopped kalamata olives

Preheat oven to 475 degrees.
Spread pesto evenly over prepared dough, leaving a ½-inch border.
Sprinkle with both cheeses. Arrange tomato slices over entire pizza.
Toss eggplant with olive oil. Top pizza with eggplant, red pepper and olives.
Bake 15 to 18 minutes or until crust is golden crisp and cheese is bubbly.

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