-
1
Preheat the oven to 425F.
-
2
Combine the eggplant and garlic in a medium skillet with a small amount of water.
-
3
Cover and steam until the eggplant is tender but not mushy, about 8 minutes.
-
4
Check occasionally to make sure there is enough water to keep the bottom of the skillet moist.
-
5
Place the crust on a pan.
-
6
Arrange the tomatoes on the crust, and sprinkle with the eggplant-garlic mixture.
-
7
If desired, season with a little salt and a few grindings of pepper.
-
8
Top with the mozzarella.
-
9
Bake until the cheese is bubbly, 8 to 10 minutes.
-
10
Remove from the oven, let stand for 2 to 3 minutes, and cut into 4 or 6 wedges to serve.
-
11
I base my serving sizes for a 12- to 14-inch pizza on the premise that the pizza will not be the only part of the meal.
-
12
A 12-inch pizza, if nothing else is being served, may be enough for only two eaters, but with a generous salad plus perhaps another side dish, an amply topped pizza should satisfy 3 to 4 fairly hungry people reasonably well.
-
13
As I mentioned in the introduction, the ingredient amounts are given here as a guideline; layer ingredients as you see fit.
-
14
By all means, try some of these pizza combinations on personal-size crusts, if youd like.
-
15
Explore the possibility of using high-quality pizza crusts from a natural foods source; they are far lower in sodium than national brands and sometimes come in whole grain versions.
-
16
And go easy on cheese, otherwise the purpose of making your own pizza is partially defeated!
-
17
Calories: 290
-
18
Total Fat: 6g
-
19
Protein: 16g
-
20
Carbohydrate: 40g
-
21
Cholesterol: 23mg
-
22
Sodium: 389mg
