Eggplant Aubergine and Mushroom Pizza
Elevate your pizza night with this irresistible Eggplant Aubergine and Mushroom Pizza, a flavorful fusion of hearty vegetables, gooey cheese, and aromatic herbs. Perfectly tender eggplant slices and golden-brown mushrooms are sautéed with garlic for a rich, savory topping, then layered over a crisp yet chewy crust slathered with marinara sauce. A duo of mozzarella and Parmesan cheese creates the ultimate melty, cheesy experience, while a sprinkle of dried oregano adds a fragrant touch. Finished with fresh basil for a burst of brightness, this 12-inch vegetarian pizza is a stunning centerpiece for any meal. Ready in under an hour, it’s perfect for weeknight dinners or a cozy homemade pizza party.
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Recipe Information
Ingredients
- 1 ball (enough for a 12-inch pizza) Pizza dough
- 1 medium-sized Eggplant (aubergine)
- 1 cup sliced Mushrooms (button or cremini)
- 3 tablespoons Olive oil
- 2 cloves minced Garlic
- 0.5 cup Marinara sauce
- 1 cup Mozzarella cheese (shredded)
- 0.25 cup Parmesan cheese (grated)
- 0.25 cup loosely packed Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
Instructions
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven to heat as well.
Slice the eggplant into quarter-inch-thick rounds. Sprinkle both sides of the slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the eggplant slices in batches and cook until softened and lightly browned, about 3 minutes per side. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the sliced mushrooms until they release their moisture and are golden brown, about 5–6 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Season with a pinch of salt and pepper, then remove from heat.
Roll out the pizza dough on a floured surface to the desired thickness (about 12 inches in diameter). If using a pizza stone, place the dough on a pizza peel or parchment paper. If not, prepare a baking sheet with parchment paper or a light coat of oil.
Spread the marinara sauce evenly over the dough, leaving a small border around the edges.
Sprinkle half of the mozzarella cheese over the sauce. Layer the cooked eggplant slices and sautéed mushrooms on top. Add the remaining mozzarella and the Parmesan cheese.
Sprinkle dried oregano over the pizza and transfer it to the oven. Bake for 15–18 minutes, or until the cheese is melted and bubbling and the crust is golden brown.
Remove the pizza from the oven and scatter fresh basil leaves on top before slicing.
Serve hot and enjoy your Eggplant Aubergine and Mushroom Pizza!
Nutrition Facts
Calories |
1647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 135.6 g | 49% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 15.1 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1337 mg | 103% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1401 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
