Cut the eggplant into ¼ inch thick slices. Brush both sides with oil. Arrange in a single layer on a baking sheet.
Broil the eggplant for 3 – 8 minutes until softened and just turning a golden brown, then set aside.
Follow the directions on the crust packing for preheating the oven. Depending on the crust, you may precook it before adding the sauce and toppings.
Coarsely chop the spinach, and set aside.
Cut the tomatoes in half, and set aside.
Spoon the tomato sauce onto the prepared pizza crust. Use the back of the spoon to evenly spread the sauce, leaving a ½ inch ring around the edge with no sauce.
Sprinkle the chopped spinach evenly over the sauce.
Evenly sprinkle the cheese on top of the spinach.
Place the broiled eggplant and tomatoes on top of the cheese.
Follow the baking instructions on the crust package. Depending on the crust, it may cook better directly on the oven rack, on a pizza stone, or on a baking sheet.
Let the pizza cool for 2 minutes before cutting.
Use any prepared pizza crust that you like. Schar (stored at room temperature) and Against the Grain (stored in the freezer) both make a tasty gluten-free crust. If you are limiting carbohydrates, try a cauliflower crust (stored in the freezer).
If you make this pizza when you’re making another dish that calls for eggplant, you’ll easily use an entire large eggplant.
Leftover pizza can easily be packed for lunch or reheated in the oven for dinner.
A small lettuce based salad complements the flavors in this pizza.
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