Roasted Eggplant Pizza

by Gavan on March 30, 2011

Instead of using the traditional tomato base sauce for my pizza I’m adding a little twist and using roasted eggplant. The sweet smokey flavor adds a whole new twist on pizza and uses an ingredient that some people aren’t too familiar cooking with…and it also tastes mighty fine. This pizza is of the vegan variety (gotta keep my missus happy) but don’t be afraid to add some grilled chicken or otherwise if you fancy it.

Serves 4

Eggplant Base
1 large American eggplant (the big one you always see in the store)
1/2 lemon – zested
1/2 cup olive oil
S&P to taste
2 tbsp fresh parsley – chopped

1 sheet of Lavash
Olive oil

I am a fan of thin crispy pizza and lavash is a great flat bread that is just that–thin and crispy when toasted.
For my version I used the following ingredients below with asterisks but the beauty of making pizza is that you can use what you want to make it your own.

Toppings: (Just suggestions)
Grilled Portobello mushrooms
Roasted peppers (yellow and red)*
Caramelized onions
Blistered cherry tomatoes
Baby Artichokes
Kalamata olives*
Vegan Feta cheese (use whatever you like, I found some tasty stuff at Whole Foods)*
Balsamic reduction*
Lemon juice*

TIP: Balsamic reduction is quite easy to do. Pour one cup of balsamic vinegar into a sauce pan on low heat until it reduces by half and becomes syrup-like. Reducing makes it super sweet yet still tangy and it works brilliantly with my version.

Preheat oven to 400°F.
Slice the eggplant in half lengthwise, score the flesh, season with S&P and sprinkle some paprika. Drizzle olive oil on foiled oven tray and lay the eggplant flesh side down. Roast for 40 minutes, approx or until knife pierces easily through skin. Remove and let sit for 1 minute before turning over. Using a hand towel hold the eggplant over a food processor and using a spoon, scrape the eggplant flesh into the machine. Add parsley, lemon zest, pinch S&P and blend for 30 seconds whilst drizzling 1/2 cup olive into machine while running. Taste and add additional seasoning if needed.

While the eggplant is roasting toast the lavash. Simply lay a sheet of lavash on a baking tray (cut to fit if necessary). Drizzle one side with olive oil and sprinkle of salt. Pop in oven for 5 minutes approx or until crispy but not burned. Keep an eye on it! Remove and let cool.

To Assemble:

Lay the toasted lavash on another baking tray.
TIP: It’s easier to assemble the pizza on a tray as it’s going back in the oven to reheat and when topped with your veggies it can become heavy.

Smear a layer of eggplant on the base and do your best pizza making impression. Whatever you choose the objective is to have fun with it. See below for my exquisite pie skills.
Once you’re done assembling, place your pizza in the oven for 10 minutes to heat through or until cheese melts. Save any greens for after it comes out of the oven if using.

I assembled my insanely delicious pizza this way:
Eggplant base, roasted peppers, caramelized onions, Kalamata olives, soy feta cheese–baked in the oven per the instructions above then finished with fresh arugula, a drizzle of balsamic reduction and a squeeze of lemon juice. Paired with a delicious organic Sangiovese it’s the business!

Here are some other great lavash pizza recipes:
Lavash pizza with blistered tomatoes and pesto & Fig and goat’s cheese pizza. Enjoy!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

Related Posts with Thumbnails
Share and Enjoy:
  • Facebook
  • Twitter
  • Digg
  • Sphinn
  • Mixx
  • Google Bookmarks
  • Add to favorites
  • StumbleUpon
  • RSS
  • Print
  • LinkedIn
  • Technorati

{ 1 comment… read it below or add one }

Terry March 30, 2011 at 12:05 pm

OMG!!! Gavin this looks incredible…can’t wait to try it as
eggplant is one of my favorites!!!

Leave a Comment

{ 1 trackback }

Previous post:

Next post: