Eggplant Pizza with Ricotta
A treat for vegetarians and pizza lovers alike, our eggplant pizza is topped with three types of cheese, tomatoes, basil, and roasted eggplant.
Servings: 4 servings
Ingredients
- 1 medium eggplant peeled and sliced
- Olive oil
- Salt and freshly ground black pepper
- 3/4 cup ricotta cheese
- 1 clove garlic very finely chopped
- 1/3 cup chiffonade of fresh basil
- 1/4 cup grated parmesan cheese
- 1 lb [homemade pizza dough]
- 4 ounces fresh mozzarella cubed
- 2 plum tomatoes sliced
- 6 to 8 large basil leaves
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- Slice the eggplant into 1/4-inch thick slices and arrange them in a single layer on the prepared sheet. Brush both sides lightly with olive oil and season with salt and pepper.
- Roast until tender and just starting to brown, 12 to 14 minutes. Remove from the oven and set aside.
- Combine the ricotta cheese, garlic, basil, and parmesan in a small bowl and set aside.
- Roll and/or stretch the pizza dough to fit a pizza pan or baking sheet.
- Brush lightly with oil, then cover with slices of roasted eggplant.
- Spread the ricotta mixture over the eggplant, then add a layer of tomatoes.
- Add the basil leaves, then scatter the mozzarella cubes on top.
- Bake for 20 to 25 minutes, or until the crust is golden and the mozzarella is melted and bubbly.
Nutrition
Calories: 548 | Total Fat: 25g | Cholesterol: 57mg | Sodium: 1058mg | Carbohydrates: 55g | Fiber: 7g | Sugar: 10g | Protein: 27g