Charred Eggplant with Mozzarella and B..

Cooking Instructions

Preheat the oven to 450F. Place the pizza crust on a baking sheet.

Spread the pizza sauce on top of the crust up to 1/2 inch from its edge.

Trim the eggplant; then use the tip of a small sharp knife to score its skin lengthwise two or three times. Cut the eggplant crosswise into 1/4-inch-thick slices. With a small basting brush, brush the slices lightly with the olive oil and sprinkle them to taste with salt and black pepper.

Heat a stovetop grill pan over medium-high heat. Add the eggplant slices and cook until lightly charred, 1 to 2 minutes per side.

Arrange the eggplant slices overlapping on top of the pizza sauce. Spread the mozzarella evenly on top.

Bake the pizza until the cheese has melted and begun to brown slightly, about 10 minutes. Remove from the oven, transfer to a cutting board, garnish with basil, and cut into slices.

Wine Pairing(s)

La Marca Extra-Dry

Gabbiano Chianti Classico Riserva

Quinta do Côa Vihno Tinto

Il Cuore Rosso Classico

Antinori Santa Cristina

Chateau Moulin de la Bridane Saint Julien 'Cuvee Clos du Meunier'

Chateau Leoville Poyferre Saint Julien

Te Kairanga Sauvignon Blanc

Szeremley Riesling Selection

Quinta Do Alqueve 'Ancestral' Ridatejano