A classic cheesy pizza with tomato sauce topped with slices of eggplant, crisp salami with ribbons of roasted red bell peppers and just a pinch of oregano to bring it all together. A perfect pizza combo!

INGREDIENTS

1 pizza dough, room temp, either from the supermarket deli or give my recipe a try

1 small Japanese eggplant, sliced thin or a few slices of a larger eggplant, quartered

1/4-1/3c tomato sauce, your favorite
4oz fontina, shredded
1/4c parmesan, shredded
5-6 slices of salami
1/4c roasted red bell pepper, drained and sliced
1/8-1/4t oregano

Fresh basil

INSTRUCTIONS

Preheat oven to 500°F with your pizza stone inside.

Lay the slices of eggplant out on a towel and sprinkle both sides with a small pinch of salt. Allow them to sit and expel some liquids for 5-10 minutes. Give them a light pat dry.

Heavily sprinkle a pizza peel with semolina or cornmeal. Stretch dough in a big circle and place on top of the semolina, give the peel a little shake to know that the dough isn’t sticking. If you don’t have a pizza stone just line a baking sheet with parchment and stretch your dough out in a circle on there.

Spread the tomato sauce over the dough, leaving about 1″ border for the crust. Mix the cheeses together then dump them on the tomato sauce and evenly spread it out. Evenly distribute the eggplant, salami and bell pepper slices then sprinkle with oregano. Bake for about 10 minutes.

Finish with a little fresh basil.

ENJOY!