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Fontina and Roasted Eggplant Pita Pizza




Source of Recipe


WW Community


Recipe Introduction


POINTS® value | 4
Servings | 4
Preparation Time | 20 min
Cooking Time | 65 min
Level of Difficulty | Difficult


List of Ingredients




1 medium red onion(s), sliced into thin rounds
1 medium eggplant(s)
1 bulb garlic clove(s)
1 serving olive oil cooking spray (5 one-second sprays per serving)
2 large wheat pita(s), split in half crosswise
1/2 cup canned tomato sauce
1/2 cup fontina cheese, grated


Recipe



Preheat oven to 450ºF. Coat a sheet pan with olive oil cooking spray and spread onions on it; set aside.


Prick eggplant all over with a fork. Coat garlic bulb with cooking spray; wrap in foil. Roast eggplant (unwrapped) and garlic (wrapped in foil) until very soft, about 45 minutes. Add onion to oven for last 20 minutes of roasting. Remove vegetables from oven and reduce temperature to 400ºF.


Peel and mash eggplant; set aside. Squeeze garlic from its skin; set aside.


Set pita rounds on a baking sheet; spread each with some garlic. Top with tomato sauce, eggplant, fontina and onions.


Bake until crisp on edges, about 15 to 20 minutes. Serve hot. Yields half a pita per serving.