This classic Italian mashup brings together crispy eggplant parmesan and fresh Roma tomato sauce.
1 ea. Neapolitan dough
4 oz. Roma tomato sauce
9 oz. Bacio Cheese
6 ea. breaded and fried eggplant medallions
3 basil leaves, chiffonade
Stretch dough to a 14” diameter.
Spread out 4 oz. of tomato sauce on 14” dough.
Top with 9 oz. Bacio Cheese.
Place 6 breaded and fried eggplant medallions on pizza.
Bake and enjoy!