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?
Doesn’t the Eggplant Make the Pizza Soggy?
What about the Sauce and Crust for the Pizza?
- 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
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.)
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!
I like my veggies chunky!