EGGPLANT, PISTACHIO, AND POMEGRANATE PIZZA

Eggplant, Pistachio, and Pomegranate Pizza image

Provided by Martha Stewart

Time 30m

Yield Makes one 9-by-13-inch pie

Number Of Ingredients 9

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1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
1 to 2 small eggplants, thinly sliced lengthwise into 6 strips
Extra-virgin olive oil
Coarse salt
Red-pepper flakes
1/2 cup salted pistachios, chopped
1/3 cup crumbled feta
1/3 cup pomegranate seeds (from 1 pomegranate)
1/4 cup lightly packed cilantro leaves

Steps:

Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes.
Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.
Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve.