Fresh pizza dough rolled out and baked for 7-9 min at 425°. Spread pesto on the dough before baking. Spread sauce and sliced fresh mozzarella cheese
Slice eggplant Parm, sauté with olive oil, garlic, fresh chopped spinach, oregano, basil & parsley, until crispy and well mixed.
Spread toppings on dough. I added sliced tomatoes and more fresh mozzarella cheese. This is the final product after baking. :)
Serve with fresh spinach, cranberry, gorgonzola, pecan salad salad, & a glass of red wine. Yum!! :)