Cheesy Eggplant-Crusted Pizza

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 3
YIELD: 6 slices
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats).
  • Place eggplant slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle eggplant evenly with salt. Let stand 15 minutes.
  • Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper.
  • Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices.
  • Transfer eggplant slices on parchment to preheated pizza stone.
  • Bake in preheated oven until golden, about 15 minutes.
  • Stir together oil and garlic in a small bowl; set aside.
  • Carefully slide eggplant crust on parchment off pizza stone onto baking sheet.
  • Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment.
  • Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices.
  • Return eggplant crust to parchment, and place on pizza stone.
  • Bake at 425°F until golden and slightly crispy, 8 to 10 minutes.
  • Remove crust from oven, and increase oven temperature to 450°F.
  • Lightly brush crust evenly with garlic oil.
  • Top evenly with mozzarella and feta.
  • Dollop teaspoonfuls of ricotta over pizza.
  • Sprinkle pizza evenly with red pepper.
  • Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes.
  • Top evenly with basil leaves.
Advertisement