I really really like eggplant parmesan. Roasted eggplant with homemade tomato sauce and grated parmesan baked to perfection. Yummy! So for pizza Friday I decided to put it on my pizza and it was SO good! Welcome to my eggplant parmesan pizza!
A simple, but delicious and wholesome pizza. And so flavorful! Are you in? Let’s make eggplant parmesan pizza!
When making pizza at home, keep a few things in mind:
hot oven
You can perfectly well make pizza at home. Just make sure to preheat your oven to the highest temperature your oven will go (mine reaches 250C/480F). A hot oven creates the perfect pizza crust.
edges
When you have rolled out the dough for your pizza, spread out a thin layer of (homemade) tomato sauce. Just make sure you leave the edges free. This is to ensure a crispy pizza crust.
don’t overstuff your pizza
This happens a lot when my kids garnish their own pizza; they put too many toppings on it. And that will make (the center of) the pizza soggy.
How I make this eggplant parmesan pizza?
kneading the dough
I start preparing the dough an hour before I plan on putting the pizza in the oven. The dough needs to double in size which will take more or less that time. Kneading the dough well is important. For a detailed explanation about this and the dough recipe click here.
roast the eggplant
In the meantime I work on the eggplant. To roast the eggplant I first cut them in ⅓ – ½ inch (+/- ½ cm) thick slices and line them all on a kitchen towel. I sprinkle salt on them to extract the moisture from the slices. It is key to do this. If you skip this step the eggplant slices will become soggy when you roast them.
I cover the eggplant with another towel which helps to absorb the moisture. Leave them for 20-30 minutes to get most of it out.
I lightly grease a baking sheet and preheat the oven. Once the moisture is extracted I line the slices on the baking sheet, sprinkle with dried oregano and roast them for 15-20 minutes. At the halfway mark I flip the slices to roast them evenly.
roll out the dough
Once the dough has doubled in size, I divide it into 4 equal pieces and roll them out into pizza bottoms using a bit of flour to prevent the dough from sticking to the countertop and rolling pin.
garnish the pizza
To the pizza bottoms I add some tomato sauce and spread it out in a thin layer, making sure I keep the edges free so they can rise in the oven and become crispy with nice air pockets.
Now it is time for the topping ingredients. I divide the eggplant slices over the pizza bottom and the mozzarella and parmesan cheese.
The pizza is baked in a hot oven for only 5-8 minutes. When it comes out crispy and bubbly I garnish the pizza with fresh basil leaves and some more parmesan cheese.
Friday night is pizza night here in this household. We love it. This eggplant parmesan pizza is definitely a favorite. I hope you will like it too. It is
bursting with flavor – made with wholesome ingredients – easy to make – and so ridiculously delicious
Love to make pizza yourself as much as we do? This is my whole wheat pizza recipe. And with this tomato sauce every pizza will taste amazing! Other pizzas in my pizza series: caprese pizza, family sheet pan pizza, mini pizza buns, tortilla pizza and grilled peach prosciutto pizza.
Eggplant parmesan pizza
Equipment
- Rolling pin
- Pizza plate (or use a regular baking sheet)
Ingredients
- 1 whole wheat pizza dough (recipe yields 4 pizzas*. See below in Notes)
- 1 medium eggplant (sliced)
- 2-3 tsp dried oregano
- ½-¾ cup tomato sauce (I use my homemade oven roasted tomato sauce**)
- ¼-½ cup mozzarella (grated or cut in cubes)
- ¼-½ cup parmesan cheese (grated)
Garnishing (optional):
- ½ cup fresh basil leaves (chopped)
- ½ cup parmesan (grated or shaved)
Instructions
- Prepare the dough an hour before you plan on putting the pizza in the oven. The dough needs to double in size which will take more or less that time. For a detailed explanation about this and the dough recipe see Notes below*
- To roast the eggplant first cut them in ⅓-½ inch/½ cm thick slices and line them all on a kitchen towel. Sprinkle salt on them to extract the moisture from the slices. It is key to do this. If you skip this step the eggplant slices will become soggy when you roast them.Cover the eggplant with another towel which helps to absorb the moisture. Give them 20-30 minutes to get most of it out.
- Preheat the oven to 250C/480F or more and lightly grease a baking sheet.
- Once the moisture is extracted from the eggplant slices, line the slices on the baking sheet, sprinkle them with dried oregano and roast them for 15-20 minutes in the preheated oven. At the halfway mark, flip the slices to roast them evenly.
- Once the dough has doubled in size, divide it into 4 equal pieces and roll them out into pizza bottoms using a bit of flour to prevent the dough from sticking to the rolling pin and the countertop.
- To the pizza bottoms add some tomato sauce and spread it out in a thin layer. Make sure to keep the edges free so they can rise in the oven and become crispy with nice air pockets.
- Divide the roasted eggplant slices over the pizza bottom and add the mozzarella and parmesan cheese.
- Bake the pizza for 5-8 minutes.
- Garnish the pizza when they come out of the oven with fresh basil leaves and shaved parmesan (optional)
Notes
DID YOU MAKE THIS RECIPE?
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