The other night, we made two different types of pizza for dinner due to personal flavour preferences in my family. The first was our Fried Chicken Pizza, and this one was the second pie. The idea for it came from the fact that my wife’s grandparents gave us a few eggplants freshly picked from their garden the day before!
In the past, we used eggplant to make an “Eggplant Parm Pizza,” so we wanted to go a little different route this time around. So, we peeled our eggplant and roasted it in some olive oil along with garlic, basil, and red pepper flakes! Then, we let it cool and combined it with diced tomato (from our garden) to form our topping. The juiciness of all the ingredients negated the need for any sauce, and we served it atop our Crispy Thin Pizza Crust to add a nice crunchy layer under our topping. My wife told me I’m allowed encouraged to make this one again.
Time: 60 Minutes
Ingredients:
- Pizza Dough of your Choice. We used our Crispy Thin Pizza Crust.
- Small Eggplant
- A few cloves of Garlic
- Basil, fresh or dried
- Red Pepper Flakes
- Tomato
- Fresh Mozzarella
Method:
- Preheat your oven to 350 degrees F.
- Peel your eggplant, and dice it. Add the cubes into an oven safe vessel (preferably one with a lid).
- Peel and mince your garlic. Then, add it in with your eggplant.
- Add your red pepper flakes and basil. Then, drizzle olive oil over the combination, and toss or stir to coat.
- Cover, and roast for 30-35 minutes. Then, remove from the oven, and set aside.
- Change your oven temperature to 415 degrees F.
- Dice your tomato, and combine it with your roasted eggplant mixture.
- Roll out your pizza dough on your pizza stone (we like to use parchment paper as well).
- Spread your eggplant/tomato mixture atop your dough.
- Arrange your mozzarella atop everything.
- Bake for 18-23 minutes until your crust reaches your desired level of crispiness.
- Plate, devour, and enjoy!
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