2 whole wheat flat breads
2 tbsp. Roasted garlic infused olive oil
½ cup shredded Parmesan cheese
½ cup fresh goat cheese
½ cup crumbled Feta cheese
½ cup sliced Kalamata olives
2 Roma tomatoes, sliced 1/4 inch thick
1 medium egg plant, sliced 1/4 inch thick
½ cup chopped fresh basil
Roasted Garlic Infused Oil Ingredients
10 cloves peeled whole garlic
½ tsp. Dry thyme
½ tsp. Dry basil
½ tsp. Mediterranean seasoning
½ cup extra virgin olive oil
Infused Oil Preparation
Place all of the ingredients into an oven proof container and seal with foil. Roast at 350 degrees for one hour. Remove same from the oven and cool to room temperature. Process in a food processor or blender until all solids are liquified and well combined. Set aside while you prepare the egg plant and flat bread crusts.
Egg plant preparation
Spray a grill pan or your outdoor grilling surface with release and heat to high. Place the sliced, and unseasoned, egg plant on the hot surface and grill for 2 minutes per side. Set aside to cool.
Flat Bread Crust Preparation
Place your flat breads on the same grilling surface and grill for 45 seconds. Rotate each flat bread 45 degrees and grill 30 seconds more, to set nice grill marks. Turn over on the grill surface and grill an additional 45 seconds. Remove from the heat and allow to cool.
Pizza Assembly and Baking
Lay the grilled flat breads on an ungreased cookie sheet and brush lightly with the infused olive oil. Sprinkle a light layer of the shredded Parmesan cheese evenly over the oiled surface. Next add the crumbled Feta in the same fashion. Now place six slices of the Roma tomato on the pizza, two rows of three. Next, spread the grilled egg plant over the pizza, followed by the Kalamata olives. Crumble the fresh goat cheese over the pizza surface and finish up with a light topping of chopped fresh basil. Bake at 350 degrees for 12 minutes. Remove from the oven and rest before cutting into six slices per pizza.
Yield:6-8 servings
Prep Time: 30 minutes
Cook Time: 12-15 minutes
Calories per slice: 143
