For Friday dinner, we often make either an “everything but the kitchen sink” salad, or pizza. Last week, pizza won. Usually we pile ours high with tuna, corn, and cheese, but I had recently seen this recipe on smitten kitchen and wanted to try it. I used my homemade dough and followed Deb’s general instructions, though I subbed in mozzarella for provolone and threw on some fresh tomato slices for color.
The pizza turned out well. The cheese got nice and crispy on top, and the eggplant, tomato, and olives melded into a nice set of Mediterranean flavors. It would be a fun pizza to serve in small squares as appetizers at a dinner party, as a lot of it could feel heavy in the belly. That said, the more I ate, the more I enjoyed it. It’s definitely worth a try if you want an out-of-the-ordinary pizza experience.
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Eggplant, Tomato & Olive Pizza (adapted from this recipe)
- Pizza dough (homemade or store bought; I make my own and use half of this recipe)
- 1/2 – 3/4 cup olive oil (to be honest, I didn’t measure. Use enough to coat the eggplant slices + brush onto the crust)
- 1-2 garlic cloves, minced
- 2 small-medium eggplants, sliced into 1/2″ think rounds
- 1-2 medium tomatoes, thinly sliced
- 1/2 cup green olives, coarsely chopped
- handful fresh parsley, minced
- 150-200g mozzarella cheese (use pre-grated or buy squares & slice them into strips)
- If you’re making dough, make it two hours before you’ll want to use it.
- When you’re ready to make the pizza, cut up all your ingredients while you heat a pan on medium on the stove. Mix the garlic with 1/4 cup of olive oil.
- Coat both sides of each eggplant slice in olive oil and sauté/pan-fry the slices until they are soft but not falling apart.
- Preheat the oven to 450-500F (230-260C).
- Assemble the pizza: stretch/roll out the dough and put it on your pizza-cooking surface (stone, cookie sheet, whatever). Brush the dough with the garlic-oil mixture. Layer the eggplant and tomato slices, then sprinkle the olives and parsley over everything. Finish by evenly distributing the cheese.
- Bake in the oven for 10-12 minutes or until the cheese is bubbly and browning.