Eggplant Pizza Best Recipes

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EGGPLANT PIZZA

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Eggplant Pizza image

Provided by Geoffrey Selling

Categories     Cheese     Vegetable     Bake     Dinner     Lunch     Mozzarella     Parmesan     Eggplant     Fall     Summer     Gourmet     Pennsylvania     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Diabetes-Friendly

Yield Serves 4

Number Of Ingredients 13

Ingredients:

  • 1 large eggplant (1 1/4 pound)
  • About 3 tablespoons olive oil
  • For dough
  • 1 (1/4-ounce) package fast-acting yeast
  • 2/3 cup warm water (110-115°F.)
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 3 ounces grated mozzarella (3/4 cup)
  • 3/4 ounces grated Asiago or Parmesan (1/4 cup)
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dried hot red pepper flakes

Steps:

  • Broil eggplant:
  • Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
  • Make dough:
  • Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F.
  • Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker's peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
  • Assemble pizza:
  • Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.
  • Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.

EGGPLANT PIZZAS

Web



Eggplant Pizzas image

Eggplant makes a wonderful alternative to your ordinary pizza crust. I have tons of eggplant from my garden so I make these about once a week! Fun way to get your kids to eat their veggies. I suggest adding pepperoni, mushroom, and peppers.

Provided by stacymariesmith

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients:

  • 2 eggs
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 1 large eggplant, sliced into 1/2 inch rounds
  • ¼ cup vegetable oil
  • 1 (14 ounce) can pizza sauce
  • 1 ½ cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregano in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop the eggplant in the flour mixture one at a time, shaking the bag to coat the eggplant.
  • Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices in the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant with mozzarella cheese.
  • Bake in the preheated oven until the mozzarella cheese is melted, 5 to 10 minutes.

Nutrition Facts : Calories 466 calories, Carbohydrate 44.5 g, Cholesterol 120.1 mg, Fat 23.5 g, Fiber 8.3 g, Protein 20 g, SaturatedFat 7.3 g, Sodium 1121 mg, Sugar 7.8 g

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