ROASTED EGGPLANT TOMATO NAAN PIZZA
What better way then to use some Naan bread. I got garlic flavor. Pizza it is!! Hope everybody enjoys!!
Provided by Lisa G. Sweet Pantry Gal
Categories Pizza
Time 20m
Number Of Ingredients 10
Steps:
- 1. Drizzle eggplant with italian dressing and roast for 7-10min, put aside. Mix ricotta, pesto, two tbls parm & s&p, put aside.
- 2. Build Your pizza. First spread ricotta mix. Then roasted eggplant then tomatoes slices. Top with mozzerella cheese, oregano Salt and pepper. Place in preheated 350 oven for 10-15min. Till cheese is melted.
NAAN VEGGIE PIZZA
Freshly chopped veggies meet the wonderfully versatile naan bread in this easy, incredibly customizable recipe. This recipe can easily feed four people, but if it's the only thing for lunch, then the number of servings is definitely two. Hope you enjoy it!
Provided by ashleyschrantz
Categories Main Dish Recipes Pizza Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place naan on baking sheets and brush with olive oil.
- Bake naan in the preheated oven until light toasted, 5 to 10 minutes.
- Stir mushrooms, tomato, bell pepper, red onion, basil, oregano, and red pepper flakes together in a bowl. Fold garlic and 1 tablespoon olive oil into vegetable mixture.
- Spread mozzarella cheese onto each naan bread; top with vegetable mixture.
- Bake pizzas in the oven until cheese is melted and vegetables are cooked through, 10 to 15 minutes more.
Nutrition Facts : Calories 967.7 calories, Carbohydrate 60.8 g, Cholesterol 118.5 mg, Fat 57.6 g, Fiber 11.1 g, Protein 54.5 g, SaturatedFat 21 g, Sodium 1369.5 mg, Sugar 9.4 g
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
EGGPLANT AND TOMATO PIZZA
Categories Tomato Bake Super Bowl Vegetarian Quick & Easy Eggplant Spring Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
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.
ROASTED EGGPLANT AND TOMATO PIZZA
Make and share this Roasted Eggplant and Tomato Pizza recipe from Food.com.
Provided by ShortieNJ
Categories < 60 Mins
Time 35m
Yield 1 pie, 1-2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 387.5, Fat 19.9, SaturatedFat 11.2, Cholesterol 66.4, Sodium 538.7, Carbohydrate 33.9, Fiber 18.9, Sugar 14.3, Protein 24.4
FLOURLESS EGGPLANT PIZZA
Mini eggplant-based pizza rounds! Variations are limitless. I bake these at 6,000 feet in Tahoe, so you may want to bake longer if you're at sea level.
Provided by sarah margaret
Categories Trusted Brands: Recipes and Tips Borden Cheese
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
- Bake eggplant rounds in preheated oven until hot, about 5 minutes.
- Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
- Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
- Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 13 g, Cholesterol 37.4 mg, Fat 19.1 g, Fiber 6.3 g, Protein 14.6 g, SaturatedFat 8.4 g, Sodium 717.6 mg, Sugar 5.9 g
EASY EGGPLANT AND TOMATO PIZZA
I would have never thought about putting eggplant on a pizza, but one day I had an extra one laying around and figured it wouldn't hurt to try! This is now a personal favorite. Great way to get your kids to eat some vegetables too.
Provided by Samantha
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 41.6 g, Cholesterol 24.1 mg, Fat 13.3 g, Fiber 3.7 g, Protein 16.7 g, SaturatedFat 4.5 g, Sodium 733.6 mg, Sugar 6.6 g
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
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