Eggplant Parmesan Pizza

In this recipe, eggplant parmesan is spun into a healthy pizza with grilled eggplant, fresh tomatoes, fresh basil, garlic and Parmigiano Reggiano cheese. I’ve included a whole-wheat dough recipe as well. You may also enjoy a cold beer paired with this delicious delight. A pale ale or amber ale fills the bill beautifully. Don't worry if the pizza isn’t perfectly symmetrical, this is homemade artisan pizza at it’s best…delicioso!

This recipe is for grilled pizza but you can do the same in a very hot oven set at 500 degrees.

4 servings
Total Time: 35 minutes

Ingredients

• 1 small eggplant, (about 12 ounces)
• Yellow cornmeal, for dusting
• 8 oz. Whole-Wheat Pizza Dough, or use my whole-wheat pizza dough recipe found HERE
• 3 or 4 ripe plum tomatoes, sliced thin
• 2 tablespoons chopped fresh basil
• 3 garlic cloves, minced
• 3/4 cup thinly shaved Parmigiano-Reggiano cheese

Preparation

1. Preheat grill to high.
2. Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool slightly, then cut into 1 inch chunks.
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip below) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust directly onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread tomato slices on the crust, leaving a 1-inch gap between each slice. Top with the eggplant, basil and garlic. Lay the Parmigiano-Reggiano shavings on top.
6. Close the lid again and grill until the cheese is bubbling and brown and the bottom of the crust has browned, about 5 minutes.

**If your crust browns faster than your toppings are cooking, slide a baking sheet or pizza stone under the pizza to keep the crust from burning while the toppings finish. 

Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with extra-virgin olive oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.

 

Tips & Notes

• Tips: Use a vegetable peeler to shave curls off a block of hard cheeses, like Parmigiano-Reggiano or Pecorino Romano cheese.
• To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thin, flattened circle. Then use a rolling pin to roll into a very thin circle about 14 inches in diameter. 

Nutrition

Per serving: 359 calories; 7 g fat ( 3 g sat , 1 g mono ); 12 mg cholesterol; 59 g carbohydrates; 16 g protein; 9 g fiber; 713 mg sodium; 416 mg potassium.

Whole-Wheat Pizza Dough

Everybody loves pizza and every once in awhile you will crave the disk - that’s when my healthier pizza recipes come in handy. To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half all-purpose yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights.

Makes 1 Pound (16 oz.) of Dough
Total Time: 15 minutes

Ingredients

To make 1 pound dough:

• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1 package quick-rising yeast, (2 1/4 teaspoons), such as
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 3/4 cup hot water, (120-130°F)
• 1 tablespoon extra-virgin olive oil

Preparation

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Make Ahead Tip

• Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.