Eggplant, Pesto, and Goat-Cheese Pizza

Ingredients

• 1.5 pound eggplant cut into 1/4-inch slices
• 3 cloves garlic minced
• 6 ounces mild goat cheese such as montrachet, cut into 1/4-inch slices
• 0.5 teaspoon fresh-ground pepper black
• 7.5 tablespoons olive oil as needed
• 0.5 cup parmesan grated
• 0.5 cup pesto homemade store-bought
• 1 pound pizza dough homemade store-bought
• 0.8 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven
• pizza pan

Directions

1. Heat the oven to 45
2. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes.
3. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
4. Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
5. Arrange the eggplant slices on the pizza crust.
6. Sprinkle the garlic and pepper over the top.
7. Bake for 12 minutes.
8. Put the slices of goat cheese on the pizza, sprinkle with the Parmesan, and then dot with the pesto.
9. Bake until the cheese begins to turn golden, about 15 minutes.
10. Pizza Dough: Most supermarkets carry pizza dough; look for it in the refrigerator section. Another possibility is to ask for it at your favorite pizza restaurant. Many places are willing to sell it by the pound.
11. Wine Recommendation: Sauvignon blanc is a remarkably versatile wine, and it's particularly delicious with goat cheese and basil. Once again, northeastern Italy is the place to look for these fresh, bracing wines.