Another uncommon choice of topping is eggplant. Its flavor can be difficult to work with, and it takes skill to integrate it into a pizza. With the right choices of cheese and with the right dough, you can make a delicious pizza based on eggplant. Let’s give it a try!
Remember the baking time and the temperature you preheat the oven to depends on what kind of dough you use. Stay alert, keep an eye on your pizza and don’t let it burn.
- Cheese grater
- ½ cup tomato pizza sauce
- ½ eggplant
- ½ cup Parmesan cheese grated
- 1/3 cup Cheddar cheese grated
- ½ cup mushrooms sliced
- Olive oil
- Oregano and pepper
- Arugula chopped, to garnish
- Preheat the oven to 350 °F
- Once you spread the dough on your counter or on the pizza stone, apply the tomato sauce on the dough, coating the surface thoroughly. Make sure to reserve some of the sauce, as you'll be needing it later again.
- Slice the eggplant, make sure not to make the slices too thick. Distribute them over the dough, leaving spaces between each slice, as the mushrooms will go in these spaces.
- Put the slices of mushrooms in the empty spaces between the eggplant slices.
- Drizzle the eggplant slices with olive oil, if you have an oil drizzler use it. Put the rest of the pizza sauce on each eggplant slice, to imbue them with the sauce's flavor.
- Cover everything with a layer made of grated Parmesan and cheddar cheese. Ensure no slice of eggplant is left without cheese on it.
- Bake during fifteen minutes – or until the dough is crispy and done. Don’t let it get burned! If you see it’s ready and fifteen minutes haven’t passed, take it out of the oven.
- Season the pizza with oregano, pepper and chopped arugula.