Roasted Eggplant And Buffalo Mozzarella Pizza Recipes

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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

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

ROASTED EGGPLANT AND TOMATO PIZZA



Roasted Eggplant and Tomato Pizza image

Make and share this Roasted Eggplant and Tomato Pizza recipe from Food.com.

Provided by ShortieNJ

Categories     < 60 Mins

Time 35m

Yield 1 pie, 1-2 serving(s)

Number Of Ingredients 7

5 ounces pizza dough
1 Japanese eggplant (skin on, thinly sliced at an angle)
3/4 cup mozzarella cheese (shredded)
2 tablespoons plum tomatoes (diced)
2 teaspoons pesto sauce
olive oil
salt

Steps:

  • preheat oven to 450.
  • arrange eggplant slices in single layer on greased baking tray.
  • sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
  • turn heat up to 515 and place pizza stone in oven.
  • roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
  • sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
  • sprinkle with tomatoes and dot with pesto.
  • bake 8-10 minutes.

Nutrition Facts : Calories 387.5, Fat 19.9, SaturatedFat 11.2, Cholesterol 66.4, Sodium 538.7, Carbohydrate 33.9, Fiber 18.9, Sugar 14.3, Protein 24.4

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

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