Amazing Eggplant Zucchini Parmesan Pizza Recipes

AMAZING EGGPLANT ZUCCHINI PARMESAN PIZZA

Steps:

• Preheat oven to 400 degrees.
• Place zucchini and eggplant in a single layer on 2 baking sheets that have been coated with cooking spray.
• Lightly coat eggplant and zucchini with cooking spray as well.
• Bake at 400 degrees for 15 minutes on each side or until tender and lightly browned.
• Increase oven temperature to 425 degrees.
• Place the pizza crust on a baking sheet.
• Spread marinara sauce over crust, leaving a one-inch border.
• Layer the veggies over the sauce and top with remaining ingredients.
• Bake at 425 degrees for 10 minutes.
• Let stand 5 minutes before slicing.

GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA

Steps:

• For dough:
• Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
• Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Meanwhile, for topping:
• Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
• If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
• Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
• Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
• *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

DEEP-DISH PIZZA WITH ZUCCHINI, ONION, AND EGGPLANT

Steps:

• Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
• Brush a 14-inch round deep-dish pizza pan with ½ tablespoon olive oil.
• Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan.
• Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
• Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
• Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
• Add in the zucchini and eggplant; continue to saute/stir until the vegetables are crisp-tender and beginning to brown at the edges, about 8 minutes.
• Season with salt and pepper; remove pan from heat and set aside to cool slightly.
• Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
• Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
• Scatter the cooked vegetables over the top.
• Place the rest of the mozzarella over the top.
• Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
• Place pizza in the oven on the baking stone and decrease heat to 450°.
• Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
• Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
• Use a knife to loosen the crust from the sides of the pan; cut pizza into large wedges and then slide a metal spatula under the bottom of the crust to remove and lift out wedges; serve immediately.

EGGPLANT-ZITI PARMESAN

Steps:

• Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
• Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
• Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.

EGGPLANT PIZZAS

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.