Eggplant And Tomato Pizza Food

GRILLED EGGPLANT PIZZA

Steps:

• Prepare the grill and let burn down to medium coals or heat gas grill on medium heat.
• In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
• Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice.
• Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips.
• Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick.
• Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
• Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.

ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA

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.

EGGPLANT, TOMATO, AND FONTINA PIZZA

Steps:

• Prepare pizza toppings:
• Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
• Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
• Preheat broiler.
• Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature.
• Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
• Assemble pizzas:
• Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed.
• Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
• While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.

ROASTED EGGPLANT AND TOMATO PIZZA

Steps:

• preheat oven to 450.
• arrange eggplant slices in single layer on greased baking tray.
• sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
• turn heat up to 515 and place pizza stone in oven.
• roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
• sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
• sprinkle with tomatoes and dot with pesto.
• bake 8-10 minutes.

ROASTED EGGPLANT, SAUSAGE AND TALEGGIO PIZZA

Steps:

• Preheat the oven to 375 degrees F.
• Peel the eggplant and then cut into 1 1/2 inch pieces, then peel the onion and chop it into pieces the same size as the eggplant.
• Place the eggplant and onions on a baking sheet and drizzle with the two tablespoons olive oil.
• Toss to coat the vegetables evenly, and roast the eggplant and onions until tender, about 20 minutes.
• In a skillet, heat the oil.
• Remove the sausage meat from the casings and cook until lightly browned, breaking the meat up with a fork as it cooks, about 10 minutes.
• Set aside.
• Preheat oven to 500 degrees F.
• Roll out one ball of dough into a 12 to 14 inch circle and place on a cornmeal dusted pizza peel.
• Spoon some of the tomato sauce onto the pizza spreading it to within 1 inch of the edge.
• Place some of both of the cheese slices over the sauce, then top with some of the eggplant and onions and finally the sausages.
• Sprinkle with the fresh basil.
• Cook for about 12 to 15 minutes or until the crust is lightly browned and the cheese is bubbly.
• Serve immediately and continue to prepare and cook the rest of the pizzas.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

EGGPLANT AND TOMATO PIZZA

Steps:

• Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
• Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
• Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

EASY EGGPLANT AND TOMATO PIZZA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place eggplant in a baking pan. Add 1 tablespoon olive oil, garlic powder, and basil; toss to coat.
• Broil for 3 to 5 minutes, watching closely. Remove from the oven and mix in tomato. Put back in the oven and broil until eggplant is soft and just a bit golden brown, 3 to 5 minutes; be careful it doesn't burn. Remove from the oven and preheat to 450 degrees F (230 degrees C).
• Grease a pizza pan or cookie sheet with remaining olive oil. Spread pizza dough to fit, using more dough for thick crust and less for thin. Sprinkle 1 cup mozzarella cheese on top of the dough, then the eggplant-tomato mixture, and finally remaining mozzarella.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

VEGAN EGGPLANT PARMESAN SHEET PAN PIZZA

Steps:

• Preheat the oven to 400 degrees(F).
• Put the cubed eggplant, grape tomatoes, onions, garlic and thyme on a large sheet pan.
• Drizzle with the olive oil and a few pinches of salt and pepper. Toss to coat the veggies. Roast them for 40-45 minutes or until they are soft and starting to brown.
• Remove from the oven, then turn the oven up to 450 degrees(F).
• Let the veggies cool for a few minutes, then remove the thyme sprigs and add everything else to a food processor.
• Then add the tomato paste, lemon juice, balsamic, agave or sugar, oregano, basil, red pepper and a pinch of salt to the food processor.
• Pulse the food processor until the puree is smooth, but still has a little texture.
• Now, press your pizza dough out evenly on to an oiled sheet pan, I just use the same sheet pan I roasted the veggies on. I put 1 1/2-2 pounds of dough, this will just depend on how thick you want your pizza.
• Now, spread the pizza sauce out evenly on the dough. Then top that with the eggplant puree and spread that out. Top that with the vegan cheeses.
• Bake for about 15 minutes or until the dough is brown and the cheese is as melted as it can get.
• Remove from the oven, top with fresh basil and more red pepper if desired. Cut into to squares and serve!

GREEK EGGPLANT, TOMATO, AND FETA PIZZA

Steps:

• Mix together the first 6 ingredients in a bowl; set aside.
• Cut the eggplant crosswise into 1/2 inch thick slices.
• Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
• Broil for 2 minutes on each side or until lightly browned.
• Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
• Top with tomato mixture.
• Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
• Serve immediately.