Eggplant, Tomato And Basil Pizza Recipe

Name: Eggplant, Tomato And Basil Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1 medium eggplant, thinly sliced; 2/3 cup jarred tomato pasta sauce; 10 oz fresh mozzarella cheese, thinly sliced; 7 oz cherry tomatoes; 2 tbsp fresh small basil leaves; 1 tsp balsamic vinegar; None None FOR THE PIZZA DOUGH; 1 tsp sugar; 1 pkg (1/4 oz) active dry yeast; 3 cups flour; 1 tsp salt

Servings: persons

1/4 cup olive oil
1 medium eggplant, thinly sliced
2/3 cup jarred tomato pasta sauce
10 oz fresh mozzarella cheese, thinly sliced
7 oz cherry tomatoes
2 tbsp fresh small basil leaves
1 tsp balsamic vinegar
None None FOR THE PIZZA DOUGH
1 tsp sugar
1 pkg (1/4 oz) active dry yeast
3 cups flour
1 tsp salt

1
For the pizza dough, combine sugar, yeast and 1 cup warm water in small bowl. Let stand in a warm place for 10 mins, or until mixture is frothy.
2
Combine yeast mixture with flour and salt in a large bowl, using hands to mix well. Turn onto a lightly floured surface; knead for 10 mins, or until smooth and elastic. Place in large oiled bowl. Cover and let stand in warm place for 1 hour, or until dough has doubled in size.
3
Preheat the oven to 450u00b0F. Grease 2 baking or pizza pans and place in oven. Heat oil in large skillet on medium-high heat. Cook eggplant, in batches, until lightly browned and tender. Drain on paper towels.
4
Divide dough in half. Roll out each half on floured surface into a 12-inch circle. Place on heated pans. Spread with sauce; top with mozzarella, eggplant and tomatoes. Season.
5
Bake for 15 mins, or until crusts are browned and crisp. Sprinkle with basil and drizzle with vinegar.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 medium eggplant, thinly sliced, 2/3 cup jarred tomato pasta sauce, 10 oz fresh mozzarella cheese, thinly sliced, and more.

Yes, Eggplant, Tomato And Basil Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant, Tomato And Basil Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions