Eggplant, Tomato, and Fontina Pizza Recipe | Epicurious.com
"Heat the pizza stone and prepare the eggplant and other pizza toppings in this recipe while the pizza dough is rising...."
INGREDIENTS
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1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch-thick slices
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1 3/4 teaspoons salt
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3/4 cup packed fresh basil leaves
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1/4 cup packed fresh mint leaves
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2 garlic cloves
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10 ounces grape tomatoes (2 cups), quartered
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5 tablespoons extra-virgin olive oil plus additional for brushing dough
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Pizza dough
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Flour for dredging
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1/4 pound Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
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