Preheat oven with pizza stone to 450°F.
Baste eggplant slices with olive oil.
Grill or sauté eggplant until crisp but tender, about 1-2 minutes per side.
Spread pizza crust with pesto sauce.
Cut eggplant into 1/4-inch strips and sprinkle over crust.
Crumble cheese over crust.
Bake for 8-10 minutes. Top with pine nuts and bake one minute longer, until toasted lightly.
Remove from oven and sprinkle pine nuts over pizza. Cool one minute, slice
and serve with a glass of your favorite Cavit
Merlot!
