An array of complementary flavors and textures here, yum! If you don't have pureed eggplant available, you can skip it. You'll be missing a flavor and texture element, but the pizza will still be good.
1 14-inch pizza crust, preferably whole wheat
1 cup Roasted Eggplant Puree with Olive Oil
3-4 oz. shredded mozzarella
1 large pear, cored and sliced 1/8 - 1/4-inch thick
1 small shallot, minced
4 sliced cooked bacon, chopped
Salt and pepper to taste
Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.
Spread the pizza crust with the eggplant puree, then the mozzarella. Arrange the pear slices over the cheese, then sprinkle with the shallot and bacon. Lightly sprinkle with salt and freshly ground black pepper.
Bake the pizza for 15-18 minutes, until the crust is done and cheese begins to brown.