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Melanzana (Eggplant Pizza)
Makes enough for one 10- to 12-inch pizza
INGREDIENTS
1 large globe eggplant, about 1 lb (454g)
1/4 cup (59ml) extra-virgin olive oil, plus some for drizzling
Sea salt and freshly ground black pepper
1/2 cup (120ml) tomato sauce (your favorite recipe)
1 cup (113g) shredded mozzarella cheese
4 or 5 fresh basil leaves, torn
1 tablespoon (6g) freshly grated Parmigiano-Reggiano cheese
DIRECTIONS
1. Roast the Eggplant
Preheat the oven to 400°F (200°C). Peel the eggplant
and cut it into 1/2-inch (1.25 cm) cubes.
On a baking
sheet, toss the cubes with the 1/4 cup (59ml) of olive
oil and a generous pinch of salt and pepper.
Roast
for 20 to 25 minutes, tossing once halfway through,
until the eggplant is soft and golden brown.
Set
aside to cool.
2. Assemble the Pizza
Flatten and stretch your dough to a 10- or 12-inch
circle.
Spread the 1/2 cup (120ml) of tomato sauce
over the dough, leaving a small border for the crust.
Scatter the shredded mozzarella evenly over the sauce.
Distribute the roasted eggplant cubes over the cheese.
3. Bake
Bake at your oven's highest setting (500°F/260°C or
higher) until the crust is charred and the cheese is
bubbly, usually 7 to 10 minutes.
4. Finish
Immediately after removing from the oven, scatter the
fresh basil leaves and the Parmigiano-Reggiano over
the top.
Finish with a final light drizzle of olive oil.
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