Eggplant “Pizzas” with Hot Capocollo

Eggplant “Pizzas” with Hot Capocollo

These gluten-free mini pizzas are a fun way to serve eggplant. They make a great lunch or interesting side dish.


12 slices eggplant, cut lengthwise, about 1/4-inch thick

1 tbsp olive oil

3/4 cup marinara sauce

1/2 cup finely chopped jarred artichokes

1 pkg (4 oz) Fiorucci Hot Capocollo, torn

3/4 cup Fontina cheese

2 tsp dried oregano


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

  1. Preheat oven to 400°F. Brush eggplant with olive oil. Place on parchment paper–lined baking sheet; bake for about 20 minutes or until eggplant is tender and golden brown.


  1. Spread marinara sauce evenly over eggplant slices. Top with artichokes, capocollo, cheese and oregano; drizzle with olive oil. Bake for about 5 minutes or until cheese has melted.


Tip: Get creative with toppings by adding assorted Fiorucci sliced meats, sliced cherry tomatoes or dollops of ricotta instead of Fontina cheese.