Friday, July 27, 2012

eggplant and olive pizza

One piece of summer produce that I love but never know what to do with is eggplant. I have made eggplant parmesan but beyond that I know very little about cooking with it. When I went to the farmers market today and found these beauties it inspired me to try something new. I decided to try eggplant on pizza. 

Eggplant and Olive Pizza
Adapted from Smitten Kitchen
Serves 4

2 garlic cloves, minced
1/3 cup extra-virgin olive oil
1 1/4 pound eggplant, cut into 1/2-inch-thick rounds (I roasted 2 lbs extra and made this Eggplant Spread for later)
1 pound store-bought pizza or homemade pizza dough at room temperature
8 ounces sliced mozzarella
Handful pitted green olives, coarsely chopped (1/3 cup)

Pre-heat the oven to 350 degrees. Stir together the garlic and olive oil. Brush the garlic oil on both sides of the eggplant and season with salt and pepper. Place the eggplant slices on a baking sheet and bake for 25-30 minutes. Once the eggplant is done preheat the oven to 500 degree.

Stretch dough into a rectangle on a large baking sheet and lightly brush with garlic oil. Take the roasted eggplant and layer it on the stretched pizza dough followed with the green olives and then the mozzarella. Slide the pizza into the preheated oven and bake for 10 minutes, until the crust is brown and crisp. Remove the pizza from the oven and season to taste with red pepper flakes, slice and serve.

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