Roasted Eggplant and Tomato Pizza
Transform your pizza nights with this mouthwatering Roasted Eggplant and Tomato Pizza, a perfect blend of garden-fresh flavors and gourmet indulgence. Featuring tender, oven-roasted eggplant slices, caramelized cherry tomatoes, and a rich tomato sauce, this pizza is topped with creamy fresh mozzarella, a sprinkle of Parmesan, and fragrant basil leaves for a restaurant-quality finish. The combination of crispy yet chewy homemade-style crust and the smoky, savory notes from roasted vegetables makes this pizza a standout. Ready in just 45 minutes, this recipe is as simple as it is satisfying, perfect for a family dinner or a cozy date night. With its vibrant colors and robust flavors, it's a surefire way to elevate your pizza game while celebrating the bounty of seasonal produce!
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Recipe Information
Ingredients
- 1 ball (about 12 oz) Pizza dough
- 1 medium Eggplant
- 1.5 cups Cherry tomatoes
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 8 oz Fresh mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Tomato sauce
Instructions
Preheat your oven to 425°F (220°C).
Slice the eggplant into 1/4-inch thick rounds and halve the cherry tomatoes.
Arrange the eggplant slices and halved cherry tomatoes on a baking sheet lined with parchment paper.
Drizzle the eggplant and tomatoes with 2 tablespoons of olive oil. Sprinkle with salt and black pepper.
Roast in the preheated oven for 15-20 minutes, flipping the eggplant slices halfway through, until tender and lightly golden.
While the vegetables are roasting, mince the garlic and slice the fresh mozzarella into 1/4-inch thick rounds.
Increase the oven temperature to 475°F (245°C).
Lightly flour your work surface and roll out the pizza dough into a 12-inch round. Transfer to a pizza stone or baking sheet.
Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
Arrange the roasted eggplant slices over the tomato sauce, followed by the roasted cherry tomatoes.
Distribute the fresh mozzarella slices evenly on top, and sprinkle with grated Parmesan cheese.
Bake the pizza in the preheated 475°F (245°C) oven for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.
Remove the pizza from the oven and sprinkle the minced garlic on top for an extra burst of flavor.
Garnish with fresh basil leaves and drizzle with the remaining 1 tablespoon of olive oil before serving.
Slice and serve the pizza hot. Enjoy your homemade roasted eggplant and tomato pizza!
Nutrition Facts
Calories |
2091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5217 mg | 227% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 34.4 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1543 mg | 119% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2230 mg | 47% | |
*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.
