I meant to make four pizzas last night, but I guess I just wasn’t as hungry as I thought. I never get sick of pizza, though, so I made another for dinner today. This eggplant & garlic pizza is a recreation of one I had in Rome (I think) so many years ago. It’s very simple to make. If you want the sauce and crust recipe, CLICK HERE!
Start by peeling and thinly slicing an eggplant. The one I bought was about 1 1/4 lbs, and I only needed half of it for one 14″ pizza. You want the eggplant to be thin so it will be cooked through by the time the rest of the pizza is done, and so you can bite through it. You’ll want to oil them so they don’t burn.
I recommend pouring some olive oil one side of a plate, then one at a time lay a piece of eggplant on the clean side of the plate and rub it with oil. I just use my fingers when I’m cooking for myself! Make sure you get the whole piece covered, on both sides and especially around the edges.
I line them up on a second plate until I’m ready to use them. You might also want to sprinkle them with salt…at least I like to. With the garlic slices, I just dump them all on the oil dish at once and push them around in the olive oil. They don’t absorb the oil like crazy like the eggplant will.
Now, after you’ve got the sauce on your crust, arrange everything beautifully. Bake at 500 for 12-15 minutes. If your eggplant or garlic slices are too thin, they will burn at that temp, even coated in oil. If you prefer the extra thin slices, bake at 475. It might take a little longer, check the bottom of the crust for a nice golden brown color.
It should look something like this. I should mention after adding the eggplant, I went back and added more sauce so it went all the way to the edge of the crust. If you don’t do that, you should probably oil the crust.
Slice & enjoy.