Pesto and Eggplant French Bread Pizza
Almost any kind of French bread will work for this recipe. If you choose a baguette—the long, thin loaf made with white flour—your pizza will be crisp and crusty. But a pain de campagne (sourdough with some whole-wheat flour) creates a dense, chewy crust.
- 1 medium eggplant (1 ¼ lbs.), trimmed and cut into ½-inch slices
- ½ cup prepared pesto
- 1 8-oz. jar fire-roasted red peppers, drained and sliced
- 1 cup shredded part-skim mozzarella
- 1 12-oz. loaf French bread, split lengthwise