Boistfort Valley Farm
Community Supported Recipe Box

Garlicky Eggplant, Tomato and Basil Pizza

(A layer of pesto on the crust adds an extra dimension to this simple pizza.)


  • Eggplant, thinly sliced
  • olive oil, to brush over eggplant
  • Salt & pepper
  • 1 1/2 cups freshly grated mozzarella cheese
  • 1 pre-made pizza crust
  • 1/2 pint Sungold tomatoes, quartered or sliced
  • 3 ounces fresh soft goat cheese (such as Montrachet), coarsely crumbled
  • 1 head of large garlic cloves, very thinly sliced
  • thinly sliced fresh basil leaves


dish: main
season: fall

Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool.

Meanwhile, sauté the garlic lightly in olive oil, until just fragrant and translucent. Remove from heat.

Place large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1/2 cup mozzarella cheese over crust. Top with eggplant slices, tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer pizza to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes. Cut into wedges.

Adapted from Bon Appétit, October 1991