Italian Guacamole with Pizza Strips

Mix together in medium size bowl:

1/2 cup roasted eggplant
2 avocados, cubed
1 garlic clove, chopped fine
1/4 cup sun dried tomatoes (packed in oil) drained
1/2 cup cannellini beans
1/2 cup artichoke hearts, chopped
1 TBS jalapeno peppers, chopped fine
2 TBS sweet basil, chopped
1 lime, zested and juiced
1/4 tsp sea salt
1/4 tsp course black pepper
1 large preparred pizza crust
3 TBS oil from sun dried tomatoes
2 TBS parmesan cheese


Directions:

1.  Cut a few slices of eggplant with skin (for color). Season with salt and pepper.  Bake in oven or toaster oven on 375 degrees until starts to brown. (Approx. 15 mins)  Let cool, dice and place in medium size mixing bowl.
2.  To mixing bowl add avocados, garlic, sun dried tomatoes, cannellini beans, artichoke hearts, jalapeno peppers, basil, lime zest, lime juice, salt and pepper.  Toss.  Serve warm or refrigerate.
3.  Spread oil from sun dried tomatoes on pizza crust.  Sprinkle parmesan cheese.  Season with salt and pepper.  Bake until crispy in 375 degree oven. (approx. 10 mins).  Slice into pizza rectangles.