Cheesy Eggplant-Crusted Pizza

⏱ 80 mins 🍽 6 slices, 3 serving(s) 🏷 Free Of...

This recipe creates a unique pizza with a crust made entirely from overlapping slices of salted eggplant and Parmesan cheese. The base is baked until golden and crisp before being topped with a garlic-infused oil and a generous mix of mozzarella, feta, and ricotta. A final bake melts the cheese, and it's finished with a sprinkle of red pepper flakes and fresh basil leaves. It's a satisfying, cheese-forward dish that serves six slices.

Cheesy Eggplant-Crusted Pizza

Ingredients

  • 1 large eggplant, cut into 1/4-in . slices
  • 1 1/2 teaspoons kosher salt
  • 6 ounces parmesan cheese, grated (about 1 1/2 cups)
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons ricotta cheese
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh basil leaf

Method

  1. Position a pizza stone in your oven and begin preheating to 425°F, leaving the stone inside.
  2. Lay the slices of eggplant in one layer on a baking tray lined with paper towels.
  3. Evenly scatter the kosher salt over the eggplant and allow it to rest for 15 minutes.
  4. Dry the eggplant slices with paper towels, then arrange them in an overlapping circle on a parchment-lined baking sheet.
  5. Sprinkle one cup of the grated Parmesan cheese evenly over the eggplant, ensuring it fills all the gaps.
  6. Move the parchment paper with the eggplant onto the hot pizza stone in the oven.
  7. Bake until the crust turns a golden colour, which should take approximately 15 minutes.
  8. Combine the olive oil and minced garlic in a small bowl and set this mixture aside.
  9. Gently slide the baked eggplant crust on its parchment off the stone and back onto a baking sheet.
  10. Place another baking sheet on top of the crust and flip the whole assembly over to release the crust from the parchment.
  11. Evenly cover the crust with the remaining half cup of Parmesan cheese, filling any spaces.
  12. Return the crust to the parchment paper and place it back on the pizza stone.
  13. Continue baking at 425°F until the crust is golden and begins to crisp, for 8 to 10 minutes.
  14. Take the crust out of the oven and increase the oven temperature to 450°F.
  15. Use a brush to apply the reserved garlic oil lightly and evenly over the crust.
  16. Distribute the shredded mozzarella and crumbled feta cheese evenly over the top.
  17. Place small teaspoonfuls of ricotta cheese across the pizza.
  18. Sprinkle the crushed red pepper flakes evenly over the cheese.
  19. Bake at 450°F until the cheeses have melted and started to brown lightly, for 5 to 8 minutes.
  20. Finish by scattering the fresh basil leaves evenly over the top of the pizza.

Nutrition (per serving)

Sodium2386500 mg

Recipe details

CategoryFree Of...
AuthorEFW5279