Eggplant and Pancetta Pizza
Eggplant and Pancetta Pizza
Ingredients
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 can (28 oz/796 ml) plum tomatoes
- 2 medium eggplants, unpeeled and cut into 1-cm (1/2-inch) thick slices
- 1/2 cup (125 ml) olive oil
- 1 Pizza Dough recipe
- 2 cups (200 g) grated mozzarella cheese
- 16 thin slices pancetta
- Fresh basil
- Salt and pepper
Instructions
- In a saucepan over medium heat, soften the onion and
- garlic in the oil. Add the tomatoes and simmer until they start to burst. With a potato masher, crush the tomatoes. Simmer for about 10 minutes. Season with salt and pepper.
Eggplant and Pancetta Pizza