Cheesy Eggplant Parmesan Pizza Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
2 Pizzas
Ingredients
  • 2 ½ ounces fresh basil
  • ⅓ cup + 1 tablespoon pine nuts, divided
  • ⅔ cup + 2 tablespoons olive oil, divided
  • ⅓ cup + 2 tablespoons grated Parmesan, divided
  • 1 garlic clove, peeled
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 medium eggplants
  • 14 ounces prepared pizza dough
  • 1 tablespoon all-purpose flour, for dusting
  • ⅓ cup tomato passata
  • 1 (4.5-ounce) ball fresh mozzarella, sliced
  • 2 tablespoons shaved Parmesan
  • 1 cup fresh arugula
Directions
  1. Preheat the oven to 425 F.
  2. Add the basil, ⅓ cup pine nuts, ⅔ cup olive oil, ⅓ cup grated Parmesan, garlic clove, sea salt, and black pepper to a food processor.
  3. Blend the ingredients to form a smooth pesto, and then set aside.
  4. Slice the eggplants into rounds.
  5. Brush both sides of the eggplant rounds with the remaining 2 tablespoons of olive oil.
  6. Heat a cast iron griddle to medium-high and place the eggplant rounds on the hot griddle.
  7. Fry the eggplant slices for 3 to 4 minutes on either side until they are seared and soft.
  8. Continue this process until all the eggplant is cooked.
  9. Set the eggplant to one side.
  10. To prepare the pizza, divide the dough into two evenly sized balls.
  11. Flour a clean surface and then roll out the dough or use your hands to shape it into two roughly round shapes.
  12. Divide the passata between the two pizza bases, using the back of a spoon to gently spread it out, and leaving a small border.
  13. Sprinkle 2 tablespoons of grated Parmesan over the passata.
  14. Top the Parmesan with slices of cooked eggplant and mozzarella.
  15. Drizzle each pizza with 1 tablespoon of pesto, and store any remaining pesto in the fridge for other dishes.
  16. Cook the pizzas in the oven for 10 minutes until the base is crisp and golden and the mozzarella has melted.
  17. Top each pizza with a sprinkling of the remaining tablespoon of pine nuts, the shaved Parmesan, and fresh arugula before serving.