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Eggplant Pizza

eggplant pizza

5 from 2 reviews

a delicious pizza with an eggplant spread as a base instead of the traditional pizza sauce

Ingredients

Scale

For the Eggplant Base:
1 lb eggplant
1 small onion
2 garlic cloves
1/4 cup olive oil, divided
2 tsp salt
For the Pizza Dough:
1 tsp active dry yeast
1 1/4 cups warm water
1 cup cake flour (not self-rising)
2 1/2 to 3 cups all purpose flour
2 tsp salt
corn meal for sprinkling
For the Pizza:
1 cup eggplant base
1/2 cup dehydrated tomatoes rehydrated in warm water or sundried tomatoes
8 ounces fresh mozzarella
2 TBS toasted pine nuts
other toppings as desired

Instructions

Make the eggplant base:

  • Preheat oven to 350
  • Cut the eggplant up into small pieces.
  • Cut the onion up into chunks.
  • Peel the garlic and if the cloves are large cut them in half.
  • Add everything to a bowl and sprinkle with salt and half of the olive oil. Mix well.
  • Add the vegetables to a baking dish and bake in the preheated oven for 30 – 45 minutes until everything is very soft and slightly browned.
  • Remove from the oven and let cool slightly.
  • Add to a food processor with the steel blade. Process until you have a thick paste.
  • Add the remaining olive oil and process until well mixed. Taste and adjust seasoning.

Make the Pizza Dough:

  • Sprinkle the yeast over the water. Let stand 1 minute or until the yeast is creamy. Stir until dissolved.
  • In a large bowl, combine the cake flour, 2 1/2 cups of the all purpose flour, and the salt. Add the yeast mixture and stir until a soft dough forms.
  • Turn the dough out onto a lightly floured surface and knead, add in more flour if necessary, until smooth and elastic, about 10 minutes. (I did this in my KitchenAid)
  • Lightly coat a large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
  • Flatten the dough with your fist. Cut the dough into 2 pieces and shape the pieces into balls dust the tops with flour. (At this point I cut the dough in half and froze one half for later use.)
  • Place the balls on a floured surface and cover each with plastic wrap, allowing room for the dough to expand. Let rise 60 – 90 minutes, or until doubled.
  • When the dough is done it’s second rise you are ready to shape the pizza. I highly recommend a pizza peel. It makes moving the pizza to the oven so much easier. Sprinkle the peel with corn meal. (If you don’t have a peel I have heard of people using parchment paper. I don’t know about that method as I have never done it.)
  • Thirty to sixty minutes before baking the pizza(s), place a pizza stone or unglazed quarry tiles on a rack in the lowest level of the oven. Preheat the oven to 450
  • To shape the pizza, gently stretch it and let it hang from your fingertips until it is the size that you want. Do not roll the dough.
  • When it is the correct size lay it on the cornmeal dusted peel.
  • Spread one cup of the eggplant mixture on the dough.
  • Top with the rehydrated tomatoes and then any other toppings you might want.
  • The top with the mozzarella cheese.
  • Carefully slide the pizza on to the hot pizza stone.
  • Bake for 15 – 18 minutes until the cheese is melted and slightly browned.
  • Sprinkle with the toasted pine nuts
  • Cool for about 10 minutes before eating.

Notes

prep time includes rising time

yield assumes only making one pizza even though the dough recipe makes enough for two

Keywords: pizza, homemade pizza, eggplant pizza, pizza oven