Eggplant And Tomato Pizza Recipes

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.

Steps:

• Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
• Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
• Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

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.

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.

Steps:

• Preheat oven to 450 degrees.
• Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
• Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
• Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
• Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.