Eggplant Parmesan Pizza is a very Mediterranean-inspired pizza, this recipe shows you how something so tasty can also be beneficial to our health. The ingredients come out with a unique flavor as it is one pizza topped with grilled eggplant, marinara, basil and Parmigiano-Reggiano cheese completes it all off. You can very much pair this pizza with a beer to balance off the bitter-sweet flavor. To make things easy for you, use a peeler to break off hard cheese. This recipe will teach you how to make dough and cooking it on the oven.
Benefits of Eggplant Parmesan Pizza
The eggplant parmesan pizza recipe contains eggplant and this ingredient alone already has so much to offer. Generally, eggplants are low in caloric content which is why people wanting to lose weight should come close with this vegetable. It is also high in fiber which helps in regulating blood sugar levels and makes sure cholesterol levels are low plus eggplants also has antioxidants which aids in protecting cells from free radicals. Furthermore, eggplants also contain chlorogenic acid which helps fight off cancer. This explains why the eggplant parmesan pizza is not just tasty but healthy as well.
Ingredients of Eggplant Parmesan Pizza
- 1 small eggplant, (about 12 ounces)
- Yellow cornmeal, for dusting
- 1 pound Easy Whole-Wheat Pizza Dough, or other prepared dough
- 3/4 cup prepared marinara sauce
- 2 tablespoons chopped fresh basil
- 1 medium clove garlic, minced medium clove garlic, minced
- 3/4 cup thinly shaved Parmigiano-Reggiano cheese
Steps in Making the Eggplant Parmesan Pizza
Preheat grill to medium-high. (For charcoal grilling or an oven variation, see below.)
Cut eggplant into 1/2-inch thick rounds. Grill, turning once, until marked and softened, 4 to 6 minutes. Let cool slightly, then thinly slice into strips. Reduce heat to low.
Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
Using a large spatula, flip the crust. Spread marinara sauce on the crust, leaving a 1-inch border. Quickly top with the eggplant, basil and garlic. Lay the Parmigiano-Reggiano shavings on top.
Close the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 8 minutes. To cook pizza on the oven, place a pizza stone on the lowest rack; preheat oven to 450°F for at least 20 minutes. Roll out the dough and place on a cornmeal-dusted pizza peel or inverted baking sheet, using enough cornmeal so that the dough slides easily. Slide the dough onto the preheated stone and cook until the bottom begins to crisp, about 3 minutes. Remove the crust from the oven using a large spatula and place it uncooked-side down on the peel or baking sheet, making sure the underside of the crust is completely coated with cornmeal. Quickly add the toppings and slide the pizza back onto the stone. Continue baking until the toppings are hot and the bottom of the crust has browned, 12 to 15 minutes. 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 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.
Time-table and Serving
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Serving: 4 people
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