Forget Domino’s, whipping up your own pizza is a cinch. OK, so it’s not as easy as dialing a number but it’s worth it – I promise. Eggplant (melanzane) is one of my favorite toppings for a pizza, but feel free to use whatever additions you like I love the Italian quattro stagioni (4 seasons), but I opt out of the ham and instead, pile on the olives, artichokes and mushrooms.
In college I used to make pizza about once a month, to the delight of my (very hungry) friends Steve and Mike. I made my own sauce and grated fresh mozzarella, but it was far too much work for any old night. This is a pie you can make in the time it takes to wait for the delivery guy…or DiGiorno.
Roasted Eggplant Pizza
1 package whole wheat pizza dough
1/2 cup pizza sauce
1 1/2 cups shredded part-skim mozzarella cheese
1 medium eggplant
3 T. freshly grated Parmesan cheese
Preheat the oven to 450. Let dough sit at room temperature for 15 minutes before rolling out. In the meantime, slice eggplant and lay on large baking sheet coated with cooking spray. Roast eggplant for 20 minutes, turning a few times.
Roll out the pizza dough on a lightly floured surface with a rolling-pin. Place on an oiled baking sheet or pizza pan. Spread sauce on dough and sprinkle with mozzarella. Lay roasted eggplant over pizza and top with 2 T. Parmesan (eyeball it!) Bake at 450 for 10-12 minutes until golden brown. Top with basil leaves and a sprinkle of Parmesan.