Delicious Italian Eggplant Pizza Recipe
This is an extremely simple pizza to make, but that does not mean it is light on taste. Use your favorite pizza dough recipe, or, if you are in a real hurry to get dinner ready, start with a premade pizza crust, found at most supermarkets. The fresh crust is a lot better, of course. This is an extremely fun dish to make with other people.
If you have been looking for an eggplant pizza recipe, this is the Italian pizza for you. Featuring garlic, fresh mozzarella, eggplant and red pepper, it is like going to a gourmet pizzeria, but without the cost. Plus, you will get to enjoy it in the comfort of your home. If you have not given eggplant pizza a try, now is the time to do it.
Vegetable-topped pizzas are not only colorful and appetizing – the freshness of flavor they bring to the table makes them well worth making. Everyone likes some kind of vegetables on their pizza, even if the only vegetable to be found is the tomato in the sauce. Well yes that is technically a fruit, but on a pizza it counts as one of your 5-a-day! This one is so good, with its eggplant, bell pepper, onion, and tomatoes, and the other ingredients contribute to the overall wonderful flavor of this mouthwatering pizza.
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 red onion, thinly sliced
- 2 tablespoons pizza sauce
- 5 cherry tomatoes, quartered
- Your favorite pizza crust
- 1 clove garlic, finely chopped
- 1 ball fresh mozzarella, diced
- fresh basil leaves to taste
- pinch dried oregano
- balsamic vinegar to taste
- salt, ground black pepper, extra virgin olive oil
- Heat a medium sized pan and sauté garlic and onion in olive oil until softened. When they begin to brown, add red pepper and eggplant. Toss together with garlic and oil, add a little balsamic vinegar, and cover for ten to fifteen minutes. Turn heat to low and allow vegetables to soften.
- Spread pizza sauce in a thin layer on the pizza crust and sprinkle with oregano. Spread vegetables evenly across the crust and dot with cubes of mozzarella and quartered cherry tomatoes.
- Distribute both evenly. Drizzle with olive oil and sprinkle with black pepper.
- Preheat oven to appropriate temperature for your crust, then bake fifteen minutes or until the cheese has melted and turned golden. Top with fresh basil and serve.
This pizza is so good and because fresh ingredients are so important in the Italian kitchen, you can be assured of a fresh and fragrant result. Use a small pizza crust or a large one, depending on not only how many people you are serving, but also how high you want to pile your toppings. A smaller crust is going to be piled twice as high as a larger one. This pizza can be served the following day if you have some left over, so we recommend a nice-size crust, so you can either eat until you are stuffed or have some over! When making good food like this, it is always worth making extra.
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