Sicilian Deep Dish Eggplant Aubergine Pizza
Dive into the rich, Mediterranean flavors of this Sicilian Deep Dish Eggplant Aubergine Pizza, a perfect harmony of bold ingredients and comforting textures. This vegetarian pizza masterpiece features roasted eggplant slices as the star ingredient, layered over a deep, golden crust with a garlicky tomato sauce infused with oregano and red pepper flakes. Topped with melty mozzarella, savory Parmesan, briny black olives, tangy capers, and optional pine nuts for a delightful crunch, this pizza is finished with aromatic basil for a fresh twist. Baked to perfection in a deep-dish pan, it offers a hearty, cheesy bite with every slice. Ideal for sharing, this unique pizza brings the rustic charm of Sicilian cuisine to your table. Perfect for pizza night or impressing guests with a distinctive Mediterranean-inspired dish!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Red pepper flakes
- 2 teaspoons Dried oregano
- 1 pound Pizza dough
- 1 cup Crushed tomatoes (canned)
- 3 minced Garlic cloves
- 8 leaves Fresh basil leaves
- 2 cups Mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Black olives
- 2 tablespoons Capers
- 2 tablespoons Pine nuts (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch thick rounds, lay them on a baking sheet, and sprinkle both sides with 1 teaspoon of salt. Let them sit for 20 minutes to draw out excess moisture.
Pat the eggplant slices dry with paper towels, brush both sides with 2 tablespoons of olive oil, and arrange them on the baking sheet in a single layer. Roast in the oven for 20 minutes, flipping halfway through, until tender and slightly browned. Set aside to cool.
Grease a deep-dish pizza pan or cast iron skillet with 1 tablespoon olive oil. Roll out the pizza dough to fit the pan, pressing it up the sides to form a deep crust.
In a small saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, red pepper flakes, and a pinch of salt. Simmer for 10 minutes, then remove from heat.
Spread the prepared tomato sauce evenly over the pizza dough. Layer the roasted eggplant slices on top of the sauce.
Sprinkle half of the mozzarella cheese over the eggplant. Add the olives, capers, and pine nuts (if using). Tear the fresh basil leaves and scatter them across the pizza.
Top with the remaining mozzarella cheese and sprinkle the Parmesan cheese over everything.
Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven, let cool for 5 minutes, and slice to serve. Enjoy your Sicilian Deep Dish Eggplant Aubergine Pizza!
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 21.3 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 830 mg | 64% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 781 mg | 17% | |
*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.
