Pizza with Pear, Bacon, and Roasted Eggplant Sauce

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
Olive oil
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.

Serves 3-4.

Pizza with Roasted Red Pepper Sauce, Pears, and Feta

This is a little unusual, but it's definitely a winner, with enthusiastic endorsement from everyone from my five year old to my mother-in-law.  Use pears that are nicely ripe but not mushy.  Substitute goat cheese for the feta if you like.

1 14-inch pizza crust
olive oil
3/4 cup Fire Roasted Red Pepper and Eggplant Sauce
1 medium-large pear, cored sliced 1/4-inch thick
3 oz crumbled feta
2 oz. shredded mozzarella (optional)

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the red pepper sauce over the pizza crust, then layer with the pear and feta.  Add mozzarella if desired.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.