This is a fun and healthy Italian eggplant pizza that uses eggplant as a main topping, but also adds in some other complimentary ingredients as well. It’s easy to make and easy to eat for sure!
This recipe originally started as a simple baked dish, but then turned into a delicious pizza topping.
Isn’t that often case with cooking? Something starts out as one dish but for whatever reason it ends up turning into another recipe?
Italian cooking is often like that because it’s all about creativity and flexibility. It’s about being able to change things around and mix things up simply by using ingredients that you have on hand.
Doesn’t the Eggplant Make the Pizza Soggy?
Eggplant has a lot of moisture. That’s why when you slice them in 1/4″ slices and then bake them, they flatten out quite a bit! That’s because the moisture is baked right out of them.
This is also why to properly prep eggplant slices, you’d want to salt them and let them drain. Do I do this? No. I don’t have the time.
However, in this recipe, we do not put raw eggplant slices on the pizza. We cut the eggplant into cubes, then cook the eggplant over the stove first with other ingredients and then we add it to the pizza and bake the pizza.
What about the Sauce and Crust for the Pizza?
You will still use some pizza sauce – about 1/4 cup, so not much. When you are done cooking the toppings, you’ll mix the sauce in with the ingredients and then spread them on the pizza.
I made the original version of this pizza with a whole wheat crust which surprisingly tasted really good with the topping. However, I’ll probably stick with making a regular pizza crust. Regular pizza dough has many uses, you can even make focaccia using pizza dough.
I hope you enjoy the recipe!
Eggplant Pizza
Here’s an easy recipe that uses fresh vegetables as the topping. A great healthy alternative!
Print
Rate
Servings: 2 people
Ingredients
- 2 small eggplants chopped finely
- 1/4-1/2 cup chopped red peppers
- 3 TBLE extra virgin olive oil
- 1/2 tsp salt and pepper to taste
- 1/4 cup pizza sauce
- 2 cloves garlic sliced
- 1 medium tomoato or 3 roma tomatoes with juice
- 1 chopped zucchini
- 4 TBLE Romano or other Italian cheese
- 1 pizza crust store bought or homemade
Instructions
- Heat olive oil in over medium heat in a large frying pan.
- Add in diced eggplant, tomatoes, red peppers, zucchini and garlic.
- Stir and cover. Cook over low-medium heat for 30 -45 minutes or until vegetables are very soft and cooked down.
- Add a pinch of salt and pepper (opt.)
- Stir in the pizza sauce.
- Rub bottom of pizza with a little drop of olive oil.
- Place cooked toppings on the pizza and sprinkle with the cheese.
- Bake according to pizza instructions (usually 10-15 minutes at 400 or 425 degrees F.)
Notes
TIP #1: If you don’t have pizza sauce – try a basic Italian sauce.
TIP #2: As stated above, this pizza recipe actually tastes good on whole wheat dough. Mine was store bought. However, I plan on preparing this again with regular dough too. It works well both ways.
TIP #3: Make sure you chop your veggies small so that they will cook down quicker.
TIP #4: As with any recipe, adjust quantities to taste. Use more or less!
I’m confused your recipe calls fir chopping the eggplant and the picture clearly shows sliced eggplant!
Either way is fine!
Sorry.
I like my veggies chunky!
Ms.DeShawn.
Love the tomato sauce recipe…will be perfect when making a Philly tomato pie!!