Thursday, March 2, 2017

Eggplant Pizza



Once again, this dish was inspired by another blog post in the distant past and it has developed into one of our favorite things and a favorite of our friends. Eggplant pizza is amazing, it can be a dinner or appetizer and the leftovers are great for lunch. You can make it a thousand different ways, just like a normal pizza, so whatever toppings you normally like will be delicious on these as well.






Since you substitute the dough for eggplant this dish is healthier than regular pizza and gluten-free! It can also be vegetarian or not depending on toppings. We made a mix here of vegetarian onion and bell pepper topped pizzas with homemade tomato sauce, bacon and onion with homemade tomato sauce, and bacon and onion with ranch sauce. We also made some on our cool new Pizza Stone that I got for Christmas and those definitely come out the best! It's really affordable and can be used for a lot of things other than pizza.





I used to buy marinara sauce from the store but those are usually full of added sugar, salt, and preservatives or they are very expensive. Now I just make my own sauce and it is quick, easy, and delicious. Multiple people have commented on how good it is and they have no idea how easy it was! I'll include the recipe down below and you can use it as a quick tomato sauce for anything you want.



As always, feel free to Chef Around and make your eggplant pizzas with whatever toppings you want. Have fun and enjoy your pizza!



Eggplant Pizza


Serves: 2


Ingredients:


1 Eggplant, cut into 1/2 inch slices

1/2 Bell Pepper, diced

1/2 Red Onion, diced
3/4 cup Mozzarella Cheese, shredded

1 8oz can Tomato Sauce
1 clove Garlic, minced
1/2 tsp Basil, dried
1/2 tsp Oregano, dried
1/4 tsp Sea Salt
Freshly Cracked Black Pepper, to taste

Directions: 

Preheat your oven to 450 degrees F. Arrange eggplant slices on a lined baking sheet or pizza stone (For pizza stone, you need to put the stone in a cold oven and then heat). Bake eggplant slices alone for 3 minutes, then flip and bake for another 3 minutes. Pull them out of the oven and top each slice with sauce, cheese and toppings. Return to the oven and bake until cheese is melted and bubbly about 8-10 minutes.

3 comments:

  1. Love eggplants and this is a great way to use it. Awesome healthy version of pizza too! Win-win.

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    Replies
    1. That was my exact thought the first time we tried this! I love the versatility with this recipe. You can also cut the eggplant the long way and make a lasagna-style dish using the same concept!

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  2. This is good to have for next summer when we have too many eggplant from the garden.

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