1 lb eggplant, washed, cut into ⅛-inch-thick slices
2 cloves garlic, crushed
2 Roma tomatoes, cut into ¼-inch-thick slices
8 oz cheese blend (mozzarella and provolone)
3 T Parmesan, grated
1 T fresh oregano leaves
Sea salt and freshly ground black pepper to taste
Directions
Preheat the Pizza Stone in Bravo on cooking rack in position 1 at 450°F 30/90 for 30 min. to get Stone hot.
Let dough stand at room temperature for 30 min.
Roll dough into an 11-inch circle on a floured surface. Pierce entire surface with a fork.
Brush eggplant slices with olive oil and place in a 10-inch nonstick roasting pan. Place in Bravo and cook at 450°F 30/90 until browned.
Brush pizza dough with olive oil and rub with garlic. Top evenly with eggplant and tomatoes. Add blended cheese and sprinkle on Parmesan and fresh oregano.
Using the Pizza Peel, carefully place dough on Pizza Stone. Bake at 450°F 30/90 for 12 min. or until crust is browned and crisp.
Using the Pizza Peel, remove pizza. Season with salt and pepper and cut into 8 slices.
