ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
- Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
- Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
- When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
- Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
- On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
- Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
- Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA
Make and share this Eggplant (Aubergine) Mushroom Feta Pesto Pizza recipe from Food.com.
Provided by Julesong
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the oven rack on the middle rung; preheat oven to 450 degrees F.
- If your pizza crust is unbaked, pre-bake it for 5 minutes.
- Combine the olive oil and pesto, then spread crust with the mixture.
- Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
- Season the pizza with salt and freshly ground pepper, to taste.
- Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
- Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".
EGGPLANT (AUBERGINE) AND MUSHROOM PIZZA
Prep time is soaking and roasting time for eggplant, as well as the average rising time for pizza crust.
Provided by spatchcock
Categories Grains
Time 1h53m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle eggplant with salt and let sit in a colander for 30 minutes.
- Rinse and pat dry.
- Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned.
- Let cool.
- Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough.
- Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas.
- Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano.
- Season with salt and pepper.
- Follow baking directions for pizza dough.
Nutrition Facts : Calories 57.8, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 697, Carbohydrate 8.5, Fiber 4.5, Sugar 3.5, Protein 3.8
SICILIAN DEEP DISH EGGPLANT (AUBERGINE) PIZZA
There is a lot of flavor in this delicious pizza, and since the recipe was found in Cooking Light Annual Recipes for 1999, it's not loaded with fat. I'm sure you could add some of your favorite pizza toppings, like pepperoni, red pepper flakes, olives, etc. to make even better.
Provided by Geema
Categories Savory Pies
Time 2h30m
Yield 2 pizzas
Number Of Ingredients 19
Steps:
- Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
- Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
- Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 5 minutes).
- Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; divide dough in half.
- Roll each half of dough into a 11 inch circle on a lightly floured surface.
- Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
- Press dough up the sides of the pan.
- Cover and let rise until puffy-- about 30 minutes.
- Preheat oven to 375°F.
- Combine eggplant and next 3 ingredients.
- Place eggplant mixture on a jelly roll pan, spreading evenly.
- Bake at 375°F for 30 minutes, or until tender.
- Remove eggplant from oven and increase oven temperature to 400°F.
- Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
- Top with cheese.
- Bake at 400°F for 30 minutes or until crusts are lightly browned.
Nutrition Facts : Calories 1346, Fat 43.9, SaturatedFat 17.4, Cholesterol 88.5, Sodium 2418.9, Carbohydrate 188.8, Fiber 19, Sugar 18.6, Protein 51.5
EGGPLANT PIZZA
In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto.
Provided by California Girl in
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven at 375 degrees. Lightly oil a oven-safe dish. Wash and cut the eggplant into 1/2 inch slices. Place the eggplant slices evenly in the dish.
- Mix the oil, garlic, basil, and oregano and drizzle over the eggplant evenly. Bake for 25-35 minutes, until the eggplants begin to brown. Remove from oven.
- Flip over each slice of eggplant. Place cheese on top of each slice, then cover all the slices evenly with tomato sauce. Return to oven.
- Cook for another 15-20 minutes until the cheese is melting and bubbling. Remove from oven. Serve alone or with pasta or risotto.
MUSHROOM & AUBERGINE PIZZA PIE
Pop your favourite pizza toppings in this freezer-friendly pastry and feed the family for under five pounds
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 7
Steps:
- Make the dough following pack instructions, reserving a few tbsp of the mix for dusting. Heat 2 tsp of the garlic butter in a large frying pan, then cook the aubergine rounds, in batches, for 1-2 mins each side, until golden. Remove and season, then set aside. Add a little more butter and fry the mushrooms until soft, then remove and set aside.
- Lightly butter an 18cm round cake tin, about 4cm deep. Dust a flat surface with the reserved bread mix and roll out two-thirds of the dough to come over the sides of the tin. Line the tin and press the dough into the corners. Leave the sides hanging over.
- Layer up the ingredients, starting with half the aubergine, basil, pasta sauce, mozzarella and mushrooms. Repeat with the remaining ingredients, pushing down well. Roll out the remaining dough to form a lid and put it on top. Pinch together the lid and the sides, twisting them together to form a crusty edge. Wrap well and freeze. Defrost at room temperature for about 8 hrs.
- Heat oven to 200C/180C fan/gas 6. Cook pie for 30 mins. Remove from the tin and place on a baking sheet. Brush with garlic butter, then cook for 20 mins more, brushing again with butter before serving.
Nutrition Facts : Calories 510 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 2.46 milligram of sodium
MUSHROOM STUFFED EGGPLANT (AUBERGINE)
Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
- Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
- While eggplant shells are in oven, finely chop the eggplant pulp.
- In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
- Stir in parmesan cheese and HALF of the breadcrumbs.
- Turn oven down to 350°F Remove eggplant shells.
- Spoon mixture into eggplant shells.
- Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
- Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6
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