Whole Wheat Egglant Pizza Recipe

Name: Whole Wheat Egglant Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 3 cups whole wheat flour; 1/3 cup gluten; 1 1/2 tsp active dry yeast; 1 tsp salt; 1 tbsp sugar; 2 tbsp extra virgin olive oil + more for greasing bowl; 1 tsp dried basil; 1 cup warm water; Sauce:; 1 medium eggplant; 1 cup diced mixed colored peppers (optional); 1/2 cup strips of red onions; 3 cloves of garlic, smashed; 2 14 oz can of diced tomatoes; Chiffonade of fresh basil; salt to taste + more for eggplant treatment; freshly ground pepper; Cheese Topping; 1 cup grated parmesan reggiano; 16 oz fresh mozzarella, sliced

Servings: persons

Dough:
3 cups whole wheat flour
1/3 cup gluten
1 1/2 tsp active dry yeast
1 tsp salt
1 tbsp sugar
2 tbsp extra virgin olive oil + more for greasing bowl
1 tsp dried basil
1 cup warm water
Sauce:
1 medium eggplant
1 cup diced mixed colored peppers (optional)
1/2 cup strips of red onions
3 cloves of garlic, smashed
2 14 oz can of diced tomatoes
Chiffonade of fresh basil
salt to taste + more for eggplant treatment
freshly ground pepper
Cheese Topping
1 cup grated parmesan reggiano
16 oz fresh mozzarella, sliced

1
Dough:
2
Mix all dry ingredients.
3
Slowing add in about 1 cup warm water and knead to a smooth dough (about 10-15 minutes)
4
Oil a bowl with EVOO and turn the dough in it to coat with oil. Cover with plastic wrap and refrigerate for about 15-24 hours.
5
Sauce:
6
Slice and strip eggplant. Season liberally with salt and set aside for at least 1/2 hour. Just before using, squeeze out all the juice completely.
7
Heat oil in a pan on medium high. Add onions and stir till light golden, add eggplant and stir till onion looks a rich golden in color (about 5 minutes). Add garlic, stir till garlic is fragrant, add peppers and tomatoes and cook till heated through. Season with Salt and pepper to taste.
8
Stir in basil.
9
Preheat oven to 475 degrees with stone set on lowest position.
10
Assemble pizza:
11
The dough should have almost doubled. Punch down and divide in half. Roll into 2 pizza discs. Top with eggplant sauce, grated parmesan and sliced fresh mozzarella.
12
Bake:
13
Bake in well pre-heated oven at 475 degrees for 8-10 minutes. Let rest for 4 minutes before cutting.

860

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Dough:, 3 cups whole wheat flour, 1/3 cup gluten, 1 1/2 tsp active dry yeast, and more.

Yes, Whole Wheat Egglant 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.

Whole Wheat Egglant Pizza

How did you like this recipe?

Frequently Asked Questions