CHEESY EGGPLANT PIZZA RECIPE BY TASTY
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
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
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h15m
Number Of Ingredients 13
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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.
More about "eggplant pizza recipes"
31 BEST EGGPLANT PIZZA RECIPES - BELLA BACINOS
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5/5 Published 2021-06-21Category Pizza Recipes
- Mini Eggplant Pizza Recipe. When you’re using eggplant as a pizza base, slice your toppings as thin as possible so the eggplant crust can support them.
- EBF Low-Carb Eggplant Pizza. Salting eggplants isn’t essential, but they do get bitter sometimes. Adding coarse salt and waiting 20 to 30 minutes will pull out part of the water in the berries.
- Lil Piece of Hart Eggplant Pizza. We keep talking about bitterness in eggplants. It’s mostly the seeds though, so you can douse with salt and brush it off or just scoop out the seeds.
- Eggplant Parmigiana Pizza. Let’s look at the other kind of eggplant pizza recipe. The type with flour in it. It’s almost a modified Margherita topped with sliced tomatoes, fresh basil, mozzarella, parmesan, and sliced eggplant.
- Smiley Eggplant Pizza. Have you heard the joke about the kid who wouldn’t eat his food because it was laughing at him? Well, if your toddlers and tweens don’t mind smiley faces on their plates, try this eggplant pizza recipe.
- Cheesy Chili Eggplant Pizza. With most eggplant pizza recipes, you’re not using flour or dough because the berry is the base. But there’s still a bit of wait time.
- Nourished Eggplant Pizza. For this eggplant pizza recipe, the eggplant is a topping, not a base. So you can slice them much thinner – 1/8 on an inch works well.
- Wholesome Yum Eggplant Pizza. A lot of eggplant pizza recipes are vegetarian – sometimes vegan. But you can put some meat on them as well, provided the meat is thinly sliced or shredded.
- Eggplant Mozzarella Veggie Pizza. Did you know eggplants can be male or female? Male berries have a shallow, round ‘navel’ while female ones have deeper, slits.
- Epicurious Eggplant Pizza. The thinner your eggplant slices, the crunchier they’ll be. But thin crispy eggplant can’t hold up pizza toppings. So if the eggplant serves as a pizza crust, cut it ½ inch or thicker.
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