Roasted Eggplant and Prosciutto Pizza

Ingredients

• Pizza dough (1 (store-bought or homemade))
• Eggplant (1 medium, sliced into 1/4-inch rounds)
• Olive oil (3 tablespoons, divided)
• Garlic (2 cloves, minced)
• Salt (to taste)
• Black pepper (to taste)
• Fresh basil (1/4 cup, chopped for garnish)
• Mozzarella cheese (1 1/2 cups, shredded)
• Parmesan cheese (1/2 cup, grated)
• Prosciutto (4 ounces, thinly sliced)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Prepare the eggplant by placing the slices on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Toss to ensure even coating.
3. Roast the eggplant in the preheated oven for 15-20 minutes, flipping halfway through, until tender and slightly golden brown.
4. While the eggplant is roasting, roll out the pizza dough on a floured surface to your desired thickness (approximately 12 inches in diameter).
5. Transfer the rolled-out dough to a baking sheet or a pizza stone lined with parchment paper.
6. In a small bowl, combine the minced garlic with the remaining 1 tablespoon of olive oil. Brush this garlic oil mixture evenly over the surface of the pizza dough, ensuring it's well-coated.
7. Sprinkle half of the shredded mozzarella cheese over the dough, covering it evenly.
8. Layer the roasted eggplant slices and prosciutto on top of the mozzarella layer.
9. Finish by sprinkling the remaining mozzarella cheese and the grated Parmesan cheese over the toppings.
10. Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing.
12. Garnish with the chopped fresh basil before serving hot.