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Eggplant, Green Olive, and Provolone Pizza
- 1 garlic clove, minced
- 1/3 cup extra-virgin olive oil
- 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
- 1 pound store-bought pizza dough at room temperature
- 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
- 18 pitted green olives, coarsely chopped (1/3 cup)
- 1/4 cup chopped flat-leaf parsley
Directions:View on Epicurious
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