Before making this recipe check out this link for the eggplant dip:
This is a very easy recipe and quite yummy to boot! I was able to grill the veggies instead of roasting them. I also took out the red bell pepper and added an extra jalapeno pepper. I also left out the honey. I found it really didn’t need any sweetener. I used two Japanese eggplant instead of the regular dark purple ones. I did peel and cube the eggplant. Now, on to the pizzas!
two small corn tortillas
1/4 cup of eggplant dip (it depends on your taste)
small amount of cream cheese
1 yellow tomato
6-12 cherry tomatoes, sliced in half
one small bunch of fresh or dried basil leaves
2 cups of shredded Colby Jack cheese
Spread a small amount of cream cheese on each tortilla. You’ll want to use just enough to cover the tortilla. Spread the eggplant dip on top of the cream cheese. Top with slices of the yellow tomato. Arrange the cherry tomatoes on top. Finally, top with the shredded cheese and basil. Bake in a 350 degree oven for 15 minutes. Enjoy!