- 2 thin & crispy pizza crusts
- 1/2 small eggplant, sliced 1/4″ thick
- 1 small fennel bulb, sliced lengthwise then halved
- 3 1/2 tablespoons extra virgin olive oil, divided
- kosher salt & black pepper to taste
- 1/2 bulb garlic
- 4 ounces feta
- 3/4 cup ricotta
- 3 mint leaves
- 2 tablespoons pine nuts
- small handful fennel fronds
- freshly grated parmesan (optional)
Preheat oven to 400 degrees and line and grease a baking sheet with aluminum foil.
Place sliced eggplant rounds and fennel on baking sheet. Wrap the half garlic bulb in aluminum foil. Drizzle 2 tablespoons of the olive oil over the eggplant and fennel. Season with salt and pepper. Drizzle 1/2 tablespoon of oil on top of the garlic bulb. Place the baking sheet in the oven and the garlic in the oven on a rack directly.
Remove eggplant and fennel after about 15 minutes once golden brown around the edges. Continue roasting garlic until cloves are softened and buttery, about 25 minutes total.
Combine feta, ricotta, mint, 3 cloves of the roasted garlic (removed from its paper shell) and pepper to taste in a food processor. Process until smooth.
Spread the whipped cheese mixture evenly on the two pizza crusts. Place the eggplant and fennel on top. Garnish with pine nuts, fennel fronds, remaining cloves of roasted garlic and drizzle the last tablespoon of olive oil on top.
Place the pizzas on a baking sheet and return to oven for 5-7 minutes until edges are golden brown.
Remove from oven, garnish with the parmesan if using and let sit for a couple of minutes before slicing and serving.