I love pizza. I especially love pizzas that are easy to make with ingredients already in my pantry or easily attainable at our local grocery store. I’ve been craving something light but savory, so this recipe was a perfect way to satisfy!
Again, I took inspiration from The Pioneer Woman for this recipe. If you haven’t already checked her out, you should! (Bonus: This recipe is vegetarian friendly!)
As mentioned in the BBQ Chicken pizza post, if you do not want to venture into making your own dough, go ahead and use ready-made/store bought pizza crust or thawed bread dough you can get from the frozen section. If you’re short on time, by all means use the pre-made stuff. Otherwise, it really is satisfying to say that you’ve made your own dough!
- ½ recipe for Easy Pizza Crust or 1 ready-made/store-bought pizza crust
- 1 whole large eggplant (or 2 medium eggplants)
- Kosher salt, for sprinkling
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- 8 oz. fresh mozzarella cheese, thinly sliced
- 1/2 cup grated parmesan cheese
- EVOO, for drizzling
- Freshly ground black pepper
Preheat the oven broiler.
While the broiler’s heating up, start slicing the eggplant into (relatively) thin slices. Lightly sprinkle both sides with salt.
Place the salted slices into a strainer and set over a sink/dish for 20-30 minutes. This apparently helps drain the eggplant of bitter juices making it a lot tastier!
Cut the tomatoes in half, lengthwise. Chop up the garlic. Toss the two together in a bowl/dish.
After 20-30 minutes, lightly rinse the eggplant slices in cold water (just enough to remove the excess salt) and pat each slice dry between two paper towels.
Cut the eggplant slices into uniform sized pieces – quarters for most slices, six pieces for the larger slices.
Drizzle the eggplant with a little EVOO and toss it around to coat thoroughly. Spread them out onto a large baking sheet, and put them under the broiler for 3 minutes. (Don’t get ‘em too close; 8 inches away from the heating element will do just fine.) After 3 minutes, open the oven and stir the eggplant around, shaking the pan a bit. Return the pan to the oven for another 3 minutes.
Next, pull the pan out of the oven and pour on the tomato/garlic mixture. Toss it around, and return the pan to the oven for 2-3 more minutes. This will just get the tomatoes going a bit and keep them from making the pizza too moist.
Remove the pan from the oven and set aside. You can do this an hour or so ahead of time, if you like. The vegetables will be just fine sitting at room temperature for a little bit.
Preheat the oven to 500 degrees.
Now, let’s start building this beautiful pizza pie! Roll out your dough onto a cookie sheet or pizza pan.
Lightly drizzle a little bit of olive oil all over the dough. Place your thin slices of mozzarella on top.
Spoon on the vegetable mixture on top of the mozzarella slices.
Sprinkle grated parmesan cheese on top. (Why not? Cheese. Is. So. Good.)
Stick the pan into a preheated oven at 500 degrees and bake for 12-15 minutes, or until the cheese is melted and the crust is golden brown.
And when it’s done…
You’ll be in, as my sister CB says, “tummy heaven.”
This is a delightfully light and delicious pizza – full of flavor but you don’t get the heavy feeling you sometimes get after eating one of those Meat Lover’s or Super Extreme Combos.
If you’re using ready-made/store bought dough, follow the baking instructions on the package. Also, don’t be afraid to experiment and add fresh herbs like basil, chives, etc. on the pie as well. And if you can’t find “grape” tomatoes at the store, cherry tomatoes or even regular roma tomatoes cut into bite size pieces should work just fine too!
Hope you try it out sometime. It really is easy and super delicious!