Roast Eggplant and Tomato Pizza

Roast Eggplant and Tomato Pizza

Daria Souvorova

1 hour 30 minutes (30 minutes if crust prepared ahead of time)
serves: 4-6

img_7247

Eggplant is so tempting this time of year! I think I will try to grow some next summer! In the mean time, however, I keep buying it every weekend, so we have to keep cooking it. This week, I also wanted to make a bit of mozzarella and some pesto since my basil plant is getting pretty hefty.

Want to make your own pesto? I like a combination of arugula and basil for mine. I take about 4 cups of basil leaves and arugula leaves each, a half a cup of pine nuts, a cup of grated Parmesan, 4-6 garlic cloves, and enough olive oil to get to the consistency you like. Season with a bit of salt and pepper and adjust to your tastes.

img_7236
Make your own pesto by grinding together five simple ingredients: basil, pine nuts, Parmesan, and garlic.

Nico insists that this is his favorite pizza so far, he loves the combination of pesto and broiled eggplant. It is delicious!!

img_7241

Ingredients:

  • pizza dough (enough for two pies, divide in half for one pie):
  • 3 1/2 – 4 cups 00 flour
  • 1 teaspoon sugar
  • 2 1/2 teaspoons yeast
  • 1 1/2 cups hot water
  • 4 tablespoons olive oil plus extra to oil the dough
  • toppings:
  • 1 large or 2 small eggplant, sliced thin
  • 4-5 tomatoes sliced, or a pint of cherry tomatoes, halved
  • 1/3-1/2 cup pesto
  • 2 cloves garlic, sliced
  • 8 ounces fresh mozzarella, sliced thin
  • 1/3-1/2 cup Parmesan cheese, freshly grated
  • olive oil
  • salt and pepper
  • fresh basil or parsley for garnish, optional

img_7253

  1. dough: Combine all but the extra oil in a stand mixer until dough comes together, about 2-3 minutes on low speed.
    Knead for 2 minutes on a floured surface until even ball forms.
  2. Grease bowl with extra oil. cover, and rest for 1 hour until double in size. You can prepare this more than an hour in advance if needed. I have left the dough on a counter for 4 hours without adverse affects.
  3. Divide into two for a 12×18 inch pie. I prefer a rectangular pie,
    but feel free to stretch it out into a circle.
  4. Oil a second cookie sheet. Place eggplant on top, season with salt and pepper and toss in olive oil. Arrange sliced eggplant in a single layer and broil for 3-4 minutes per side.
    Add tomatoes, broil a few minutes longer.
  5. Preheat oven to 450°F (230°C) with convection fan on (if no convection, add 25°F).
  6. Spread pesto on top of the crust, leave about a half an inch border.
    Top with mozzarella slices.
  7. Arrange tomato and zucchini on top. Sprinkle with Parmesan cheese.
  8. Season with salt and pepper.
  9. Bake for about 12-15 minutes until golden and the crust is cooked through in the middle.
  10. Garnish with herbs, if using.
Want more?
 img_6815

2 Comments Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s