- Preheat the oven to 190°C (375°F).
- Mix together the oil, rosemary, thyme, and garlic. Brush half the oil mixture over the pizza crust.
- Distribute the eggplant half-rounds on the pizza and then brush the remaining oil mixture over top.
- 4. Add the red onions and pine nuts and top with parmesan.
- Salt to taste.
- Cook directly on the middle rack of the oven for 15 minutes or until the cheese has melted and the crust is lightly grilled.
CHEF'S SECRET:
Serve this wonderful pizza cut into strips as an appetizer accompanied by a fruity, light red wine or a dry white wine.
VARIATION:
Try with a multigrain pizza crust.