Need a super quick and healthy dinner tonight? We make pizzas a lot at our house at the request of my sweet babies, usually on a sprouted grain tortilla as I don’t always have time to bust out fresh pizza crust dough. I am also not a big gluten eater so I am always looking for new crust options. In my CSA box this week were some beautiful eggplant, thus my inspiration for eggplant pizza!
This is super easy, no need for any shredding, mixing or other steps. Just slice eggplant lengthwise into long wide planks, then sprinkle them with salt and roll them up in a kitchen towel for about 10 minutes to release some of the liquid.
Toast the eggplant on your hot pizza stone or a baking sheet, with a drizzle of extra virgin olive oil for 10 minutes. Remove from the oven and top with a tablespoon of pizza sauce, your favorite toppings; I used uncured pepperoni and fresh mozzarella cheese today. Then pop them back into the oven for an additional 10 minutes or until cheese is bubbly and beginning to brown. Throw some fresh basil on top and enjoy!
Eggplant pizza
Ingredients
- 1 Eggplant sliced into 4 long planks
- 4 tablespoons pizza sauce
- 12 small mozzarella balls or 4-6 oz of fresh mozzarella sliced
- 24 slices pepperoni and/or other pizza toppings of choice
- 1-2 Tablespoons olive oil
- salt and pepper to taste
- fresh basil for finishing (optional)
- fresh grated parmesan for finishing (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit with pizza stone in center of oven
- Lay eggplant planks on a clean kitchen towel
- Sprinkle with salt
- Wrap up with towel and let it rest for at least 10 minutes
- After it has rested give it a squeeze to remove any available liquid
- Drizzle eggplant with olive oil and a grind of black pepper (pepper is optional)
- Place on pizza stone and roast for 10 minutes (if you don't have a pizza stone place on baking sheet)
- Remove from oven and top with 1 tablespoon pizza sauce, 6 slices pepperoni and 1/4 of the cheese. (or use your preferred toppings)
- Place back on pizza stone and let back approximately 10 minutes until cheese is bubbly and beginning to brown.
- Remove from oven and top with fresh torn basil, a few grinds of pepper and a sprinkling of parmesan.
- Enjoy!
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