Roasted Eggplant and Fontina Pizza

One of my favorite pizza toppings happens to be eggplant but it isn’t roasted. It’s fried just like it would be for eggplant parm. And it’s damn good on a pizza with some ooey gooey mozzarella. So I knew when I came across this recipe that it would be a winner. It helps that there’s some fontina here too. Mmm…fontina…

Nothing about this recipe disappointed us. And it won’t disappoint you either. I used up some homemade whole wheat pita (which you’ll get to see if I venture to make them again) and pulled out some homemade tomato sauce from the freezer. The pizzas were a cinch to throw together on a busy weeknight after having roasted the eggplant over the weekend. Top the pita, bake, and serve. It doesn’t get much easier than that!

The original recipe calls for the toppings to be baked on a halved pita but you could definitely use pizza dough. If you’re thinking, “Huh? Pizza on a pita? No thank you ma’am,” think again! These pita pizzas were some of the tastiest little pizzas we’ve had in ages. Heck, they beat out some of the pizza we get from local places here! And seriously, how could you go wrong with roasted eggplant and fontina? Together. On a pizza. You just can’t. You can bet we’ll be making this recipe again as the eggplant in our garden hits its stride in the next couple of weeks. What about you?

Roasted Eggplant and Fontina Pita Pizza
source: adapted from Weight Watchers, 4 WW Points per pita half

1 medium eggplant, diced into 1/2″ pieces
3 tsp olive oil, divided
1 bulb garlic, sliced in half horizontally
1 medium red onion, thinly sliced
2 large whole wheat pita, sliced in half horizontally
1/2 cup tomato sauce
1/2 cup fontina cheese, grated

Preheat oven to 450 degrees F. On a baking sheet, toss eggplant with 2 tsp olive oil. Place garlic halves on a piece of aluminum foil, drizzle with remaining teaspoon of olive oil and wrap the garlic up in the foil. Roast for 20 minutes and add the onions. Roast for an additional 20 minutes. Remove the eggplant and onions. Continue roasting the garlic for another 10 minutes. Remove the garlic from the oven and reduce the temperature to 400 degrees F.

Mash the eggplant and onions together in a medium bowl and set aside. When garlic is finished roasting, squeeze it from it’s skin onto the pita halves and spread the garlic over the pita. Top with sauce, eggplant and onion mixture, and then fontina. Bake for 15-20 minutes or until the edges of the pita begin to brown. Serve hot.