Roasted Eggplant & Tomato “Button” Pizza

The first time I made this, I used these cute little cherry tomatoes and I thought they looked like buttons on the pizza. This time I got to upgrade my tomatoes with these beautiful yellow pear-shaped tomatoes my friend Rynn gave me. Along with a few of the regular cherry tomatoes, they made a complete tomato festival on my roasted eggplant pizza.

This is super-easy to make.

Slice a little eggplant into very thin slices, then place the eggplant on a baking sheet sprayed with cooking spray. Spray the eggplant slices with cooking spray, then sprinkle with a little Red Robin Seasoning (or seasoned salt). Roast it in a 400 degree oven for 5- 7 minutes or until the eggplant is tender and just beginning to brown.

Cut up some cherry tomatoes while you’re at it for the top of the pizza.

Now take a pizza crust or a toasted whole-wheat pita bread and spread with your favorite pizza sauce.

If you want, toss a few fresh herbs on the pizza, then arrange the eggplant on to of them. I went a little overboard with herbs on this one … I don’t recommend using quite THAT many.

Top with shredded Italian blend cheese and a few goat cheese crumbles, then arrange cherry tomatoes on the top. A few toasted pine nuts on the top are REALLY good too … I forgot those on this one, but they were on my last button pizza and that sweet nutty crunch with the eggplant and tomato and cheese was SO yummy!

Bake the pizza at 425 degrees F. for about 10 minutes or until the cheese is melted and bubbly.

Top the pizza with a few fresh oregano and/or basil leaves.

Slice up the pizza and enjoy!

This recipe submitted to Melt in Your Mouth Mondays