Eggplant Pizza Recipes

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CHEESY EGGPLANT PIZZA RECIPE BY TASTY



Cheesy Eggplant Pizza Recipe by Tasty image

Here's what you need: large globe eggplant, salt, olive oil, mozzarella cheese, cheddar cheese, marinara sauce, parmesan cheese, fresh basil, garlic powder, salt, pepper, red pepper flakes

Provided by Merle O'Neal

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 12

1 large globe eggplant
salt, to taste
olive oil
2 cups mozzarella cheese
1 cup cheddar cheese
1 jar marinara sauce
½ cup parmesan cheese
¼ cup fresh basil
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon pepper
½ teaspoon red pepper flakes

Steps:

  • Slice the eggplant into ½-inch (1 cm) pieces.
  • Salt the slices and leave them to "sweat" for 20 minutes then wipe them off.
  • Preheat oven to 350°F (180˚C).
  • Slather each slice with olive oil.
  • Bake for 25 minutes.
  • In a medium bowl, combine all pizza sauce ingredients and stir until homogenous.
  • Remove eggplant slices from the oven and pour about 2 tablespoons of the sauce mixture onto each one.
  • Sprinkle mozzarella and cheddar on each slice.
  • Put the slices back in the oven for 1-2 minutes to melt the cheese.
  • Allow to cool before serving.
  • Enjoy!

Nutrition Facts : Calories 463 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 5 grams, Protein 28 grams, Sugar 9 grams

GRILLED EGGPLANT PIZZA



Grilled Eggplant Pizza image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h15m

Number Of Ingredients 13

3 eggplants, about 3 pounds total, sliced 3/4 inches thick
Salt and freshly ground black pepper
Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup
2 large red or yellow bell peppers
1 recipe Piadine dough (or prepared pizza dough)
All-purpose flour, for dusting
1 tablespoon minced garlic
2 tablespoons finely chopped fresh oregano leaves
1 teaspoon red pepper flakes, optional
About 1 cup pitted kalamata olives
About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded
About 3 cups packed arugula
Balsamic vinegar

Steps:

  • Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
  • In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
  • Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
  • Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
  • Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
  • Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
  • Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

EGGPLANT PIZZA



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

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.

ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA



Roasted Eggplant and Buffalo Mozzarella Pizza image

In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.

Provided by Melissa Clark

Categories     dinner, lunch, pizza and calzones, main course

Time 19h30m

Yield 4 12-inch pizzas

Number Of Ingredients 15

1 1/2 teaspoons active dry yeast
1 3/4 cup/420 milliliters warm, not hot, water
2 teaspoons extra-virgin olive oil, plus more for the bowl
4 1/2 cups/575 grams all-purpose flour
2 teaspoons kosher salt
2 pounds eggplant, cut into 1-inch cubes (2 medium, or 1 large)
Extra-virgin olive oil, as needed
Kosher salt, as needed
Black pepper, as needed
1/2 cup canned plum tomatoes, puréed
4 to 8 garlic cloves, thinly sliced, to taste
Red-pepper flakes, as needed
8 ounces fresh buffalo mozzarella
Basil leaves, torn into pieces
Flaky sea salt

Steps:

  • Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
  • Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
  • Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
  • When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
  • Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
  • On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
  • Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
  • Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams

EGGPLANT PIZZA



Eggplant Pizza image

In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.

Provided by California Girl in

Categories     One Dish Meal

Time 55m

Yield 2 serving(s)

Number Of Ingredients 7

1 -2 eggplant
1 -3 tablespoon olive oil
3 garlic cloves, chopped (or 1 tsp. minced garlic)
1/2 teaspoon basil
1/2 teaspoon oregano
1 (16 ounce) jar tomato sauce
1 cup cheese (the kind and amount is up to you!)

Steps:

  • Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
  • Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
  • Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
  • Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.

EGGPLANT PIZZAS



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

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

MINI EGGPLANT CRUST PIZZAS



Mini Eggplant Crust Pizzas image

Make and share this Mini Eggplant Crust Pizzas recipe from Food.com.

Provided by seesko

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 eggplant, - 3 inches in diameter peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup part-skim mozzarella cheese, shredded

Steps:

  • Preheat the oven or toaster oven to 425 degrees F.
  • Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once.
  • Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 153.6, Fat 9.7, SaturatedFat 3.6, Cholesterol 18.5, Sodium 534.7, Carbohydrate 9.6, Fiber 4.3, Sugar 4.4, Protein 8.3

EASY EGGPLANT AND TOMATO PIZZA



Easy Eggplant and Tomato Pizza image

I would have never thought about putting eggplant on a pizza, but one day I had an extra one laying around and figured it wouldn't hurt to try! This is now a personal favorite. Great way to get your kids to eat some vegetables too.

Provided by Samantha

Time 40m

Yield 6

Number Of Ingredients 7

¾ medium eggplant, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon dried basil
1 medium tomato, chopped
1 (16 ounce) package refrigerated pizza dough
2 cups shredded mozzarella cheese

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place eggplant in a baking pan. Add 1 tablespoon olive oil, garlic powder, and basil; toss to coat.
  • Broil for 3 to 5 minutes, watching closely. Remove from the oven and mix in tomato. Put back in the oven and broil until eggplant is soft and just a bit golden brown, 3 to 5 minutes; be careful it doesn't burn. Remove from the oven and preheat to 450 degrees F (230 degrees C).
  • Grease a pizza pan or cookie sheet with remaining olive oil. Spread pizza dough to fit, using more dough for thick crust and less for thin. Sprinkle 1 cup mozzarella cheese on top of the dough, then the eggplant-tomato mixture, and finally remaining mozzarella.
  • Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 41.6 g, Cholesterol 24.1 mg, Fat 13.3 g, Fiber 3.7 g, Protein 16.7 g, SaturatedFat 4.5 g, Sodium 733.6 mg, Sugar 6.6 g

EGGPLANT FLATBREAD PIZZAS



Eggplant Flatbread Pizzas image

I'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. -Christine Wendland, Browns Mills, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

3 tablespoons olive oil, divided
2-1/2 cups cubed eggplant (1/2 inch)
1 small onion, halved and thinly sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 naan flatbreads
1/2 cup part-skim ricotta cheese
1 teaspoon dried oregano
1/2 cup roasted garlic tomato sauce
1/2 cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
Sliced fresh basil, optional

Steps:

  • Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

Nutrition Facts : Calories 340 calories, Fat 21g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 996mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

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31-best-eggplant-pizza-recipes-bella-bacinos image

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From theclevermeal.com


EGGPLANT PIZZA RECIPE WITH SPINACH AND MUSHROOMS
2021-01-20 While the eggplant is roasting, sauté the mushrooms in a little bit of extra virgin olive oil of a good 5 minutes, tossing regularly (the mushrooms should release excess water and gain some color). Stir in the baby spinach and toss until it wilts. Season with a pinch of kosher salt. Add sauce and cheese and broil.
From themediterraneandish.com


AIR FRYER EGGPLANT PIZZA - THE RECIPE CRITIC
2021-06-08 Place the eggplant in a single layer in the air fryer and cook at 400 degrees for 2 minutes. Then flip the eggplant for 2 minutes and cook. Spread the sauce evenly over the eggplant. Top with cheese and pepperoni and sprinkle with italian seasoning. Cook for 5 more minutes or until the cheese is bubbly and lightly brown on the top.
From therecipecritic.com


EGGPLANT PIZZA ROUNDS « CLEAN & DELICIOUS
2015-09-03 I’d love to hear what type of eggplant recipes you like to make down in the comments below! Watch the step-by-step video guide HERE. Print Recipe. 5 from 6 votes. Eggplant Pizza Rounds. Course: DIET, DINNER, sides. Cuisine: gluten free, Italian, low carb + keto, vegetarian. Author: Dani Spies. Prep Time 30 mins. Cook Time 45 mins. Total Time 1 hr …
From cleananddelicious.com


EGGPLANT PIZZA {LOW CARB RECIPE} - FEELGOODFOODIE
2021-11-29 Place the eggplant rounds on a baking sheet. Generously salt the slices and leave them to “sweat” for 20 minutes, then wipe them off with a paper towel. Preheat oven to 400°F. Brush slices with 2 tablespoons oil and season with black pepper. Bake until softened and slightly golden brown, 30 minutes.
From feelgoodfoodie.net


LOW-CARB EGGPLANT PIZZA BITES | GIMME DELICIOUS
Eggplant slices topped with garlic, pizza sauce and cheese. These simple bites are made with just 6 simple ingredients in under 30 minutes and make the perfect healthy low-carb snack or meal. Small bite sized food are my favorite type of meals to munch on. I’ve posted a low-carb cauliflower crust pizza, a broccoli crust pizza and nowContinue Reading
From gimmedelicious.com


EGGPLANT CRUST MEDITERRANEAN STYLE "PIZZA" - ONE CLEVER CHEF
For this recipe, instead of traditional pizza dough, I used a low-carb, gluten-free alternative: roasted eggplant slices…. And the result was wonderful! It is like eating a fine thin crust pizza, but without the disadvantages of a traditional pizza dough. For a paleo version of this recipe, remove the feta cheese, it is still very tasty.
From onecleverchef.com


PITA PIZZA WITH EGGPLANT AND EGG | RICARDO
Season with salt and pepper. Set aside on a plate. Spread the bell pepper spread over the pitas. Cover with eggplant slices and top with the cheese, leaving an empty space in the centre of each pita. Bake for 5 minutes. Break an egg in the centre of each pita. Continue baking for about 8 minutes or until the egg white is cooked, but the yolk is ...
From ricardocuisine.com


EASY GRILLED EGGPLANT PIZZAS - FOOD WINE AND LOVE
Prepare the eggplant by slicing it into ¼-1/3″ slices. Also needed for this pizza recipe are these ingredients. Eggplant- 1, sliced into ½-1/3″ slices. Olive Oil – 2 tablespoons. Marinara Sauce – ½ cup. Can alternatively use pizza sauce, pasta sauce, or simple tomato sauce. Shredded Mozzarella Cheese -¾ cup.
From foodwineandlove.com


EGGPLANT PIZZA BITES RECIPE - PRIMAVERA KITCHEN
2022-04-07 Season them with salt and pepper. Bake them for about 7-10 minutes or until tender. Remove from the oven and spread tomato sauce over each eggplant slice. Then add mozzarella, chopped basil and oregano on the top of each eggplant slice. Bring the eggplants to the oven again and broil for about 3-5 minutes or until golden brown.
From primaverakitchen.com


THE GOOD DISH SHEET PAN PIZZA WITH ROASTED EGGPLANT & TOMATOES
1 pound Pizza dough ball, at room temperature 1 Eggplant, cut into 1/3-inch thick rounds 1/2 cup Extra virgin olive oil Kosher salt, to taste Black pepper, freshly-ground 2 cups Mozzarella cheese, shredded 1 cup Pizza sauce, good-quality 2 Vine-ripened tomatoes, sliced thinly into rounds 2 teaspoons Fresh oregano, chopped Red pepper flakes, for topping Grated parmesan, for …
From gooddishtv.com


CHEESY EGGPLANT PIZZA - DAN-O'S SEASONING
Instructions. Preheat an oven to 350. Slice a large eggplant into ½ inch discs. Salt both sides of each slice and let sweat for 20 minutes. Then wipe them off with a paper towel. Coat each slice with olive oil then bake for 25 minutes. In a bowl, combine 1 jar of marinara sauce, ½ cup of shredded Parmesan, ¼ cup of fresh chopped basil and ½ ...
From danosseasoning.com


EGGPLANT AND CARAMELIZED ONION PIZZA | MY DARLING VEGAN
2021-09-09 Shape the dough to fit a floured pizza stone or baking sheet. Lightly brush olive oil over the crust and top with the vegan cheese. Place the broiled eggplant over the cheese. Top with the onions and rosemary. Bake the pizza for 15-18 minutes until the crust is lightly browned. Allow the pizza to cool before slicing.
From mydarlingvegan.com


EGGPLANT MARGARITA PIZZAS - CAFE DELITES
Panfry eggplant slices and finely chopped onion with a little garlic olive oil until just tender. Spread tomato paste onto slices and season with garlic powder and Italian pizza herbs. Top with grated low fat mozzarella cheese and grill/broil on medium heat for 10 minutes or until the cheese has melted! OR microwave for 1 - 2 minutes for a ...
From cafedelites.com


EGGPLANT 'PIZZA' RECIPE: LITTLE MOUTHFULS OF PLANT-BASED DELICIOUSNESS
2022-04-19 1 eggplant. 1 cup crushed tomatoes. ½ cup plant-based cheese. 1 tbsp nutritional yeast. 1 tsp oregano. Salt. Pepper. Fresh basil.
From lifehacker.com.au


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