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Recipe: Provence on a Plate - Roasted Eggplant, Tomato and Tapenade Pizza with Goat Cheese
- 1 batch of my favorite pizza dough
- 1 eggplant, sliced into 1/2-inch rounds and roasted for 15 minutes at 450
- 2 tomatoes, preferably heirlooms, sliced
- about 20 basil leaves
- 4 oz tapenade
- 4 oz goat cheese (I used Mediterranean herb-infused goat cheese)
Directions:View on Eats Well With Others
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