Eggplant pizza Recipe
Pizza for vegetarians has mostly been "Veggie pizza" with toppings being capsicum, onions, corn, tomato, basil, olives and in some rare cases, mushrooms and pineapple. When we saw the "Eggplant pizza" on the menu, naturally we were curious and ordered one. It was delightful and when combined with the basil pesto tasted heavenly ! Here is a recipe for the eggplant pizza which I prepared recently. I made sure I took care of all the things I usually forget while preparing a pizza - for ex, poking the pizza with a fork, folding in the edges of the rolled out pizza etc.
The pesto should be used in light amounts and should not be spread around like the pizza sauce. The amount of cheese you use is left to you. I always use less cheese - its almost like a diet pizza :) So feel free to use more.
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Ingredients
- Pizza dough as shown here.
- Pesto as shown here. (You can omit this if you do not have basil)
- Pizza sauce as shown here.
- Small purple brinjals/eggplant sliced into thin round slices- around 10 slices for each pizza. Each slice should be around 1/3 cm thick.
- Grated cheese - 1 cup.
Directions
- 1. Divide the dough into 2 portions since the dough mentioned above is for 2 pizzas.
- 2. Roll the dough into a circle of 1/2 cm thickness (if you want a thin crust pizza).
- 3. Fold in about 1/2 cm of the edge of the rolled out circle.
- 4. Poke the pizza with a fork all over so that it gets baked evenly at the bottom and doesn't puff up when it is baking.
- 5. Apply the pizza sauce evenly over the pizza.
- 6. Sprinkle some cheese over this.
- 7. Arrange the eggplant slices over the cheese.
- 8. Drizzle some pesto in a random fashion all over the pizza. Do not add too much, 3-4 spoons should be enough. If you add too much, the pesto taste will overpower the pizza taste.
- 9. Sprinkle some more cheese over all this.
- 10. Keep it in the oven at max temperature (450-500 F) and bake till the cheese melts and the pizza starts turning golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 433g | |
| Recipe makes 2 servings | |
| Calories 424 | |
| Calories from Fat 266 | 63% |
| Total Fat 30.09g | 38% |
| Saturated Fat 15.36g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 552mg | 23% |
| Potassium 901mg | 26% |
| Total Carbs 21.44g | 6% |
| Dietary Fiber 12.1g | 40% |
| Sugars 8.71g | 6% |
| Protein 21.38g | 34% |
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