Description
This mouth-watering Roasted Eggplant, Tomato and Basil Pizza will turn your kitchen into an Italian pizzeria!
Ingredients
1 medium eggplant, sliced thin, skin on
12 oz. Roma tomatoes on the vine
2 – 3 Tbs. olive oil, for drizzling
Kosher salt and cracked black pepper, to taste
1 cup pizza sauce
10 oz. sliced mozzarella
2 – 3 Tbsp. fresh basil leaves
1 – 2 tsp. balsamic vinegar
1/2 lb. pizza dough, makes 2 (10 to12-inch) pizzas
Instructions
Pre-heat oven to 400 F.
Slice the eggplant into 1/8-inch rounds, keeping the skin on.
Deliver eggplant, tomatoes, and any other veg you want to top your pizza with, to a large sheet pan.
Drizzle with olive oil.
Sprinkle plenty of kosher salt and cracked black pepper.
Roast for about 25 – 30 minutes, until veggies are soft and caramelized. Remove from oven. Set aside.
Heat oven to 475 F.
Prep two oven or pizza trays, place in oven.
Divide the dough in half; roll each dough on a floured surface into a 10 to 12-inch round. Place on trays.
Spread pizzas with sauce.
Top with mozzarella, eggplant and tomatoes. Season with salt and pepper.
Bake pizzas about 15 minutes or until bases are browned and crisp.
Serve sprinkled with fresh basil and a drizzle of balsamic vinegar.
