Get The Humble Eggplant Pizza Recipe
Chris Decker, Founding Pizzaiolo & Partner Truly Pizza
An ugly vegetable can make the most beautiful of pizzas. The eggplant is one oddly shaped vegetable. Beautiful in its color, but most people say it’s ugly, slimy, or just not their thing. I am here to rescue the eggplant for you. As with most ingredients, it all comes down to how you prepare them to make them craveable. This recipe is basically an eggplant parm with my “On Deck” twist. This pizza is super light and delicious, and it will make you a believer.
Chris Decker is Founding Pizzaiolo & Partner at Truly Pizza, in Dana Point, California. @everythingbutanchovies on Instagram.
For the eggplant sauce
EGGPLANT SAUCE for The Humble Eggplant Pizza
Author: Pizza Today
Recipe type: Sauce
Ingredients
- 1 average size eggplant, sliced into ½-inch rounds, then diced
- 1 large red onion, thinly sliced
- 30 ounces of your pizza sauce
- Olive oil
- Kosher salt
- Black pepper
- Granulated garlic
Instructions
- Drizzle and cover a sauté pan with olive oil and heat on medium/low.
- Add thinly sliced onion and cook slowly to caramelize. Do not burn! Cook slow and easy.
- While the onions cook down, add your diced eggplant to a baking sheet and sprinkle with salt, pepper, granulated garlic and drizzle with more olive oil and toss to coat.
- Cook at 550 F for 10-15 minutes, tossing every couple of minutes to make even roasting.
- When eggplant is roasted through, remove from oven and carefully add eggplant to the onions in the saucepan. Lightly combine and let cook for a minute or two.
- Slowly and carefully, add the pizza sauce and cook to reduce slowly for 10-15 minutes. Set aside and let cool.
For the pizza
On Deck: The Humble Eggplant Pizza
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 12-inch pizza
- 2 ounces of pizza sauce
- 4 ounces of eggplant sauce
- Romano
- Stracciatella
- Micro basil
Instructions
- Stretch your dough to desired size, add to a floured pizza peel and apply 2 ounces of pizza sauce.
- Next, add 4 ounces of eggplant sauce and use a ladle to spread sauce around pizza.
- Sprinkle with Romano and bake at 550 F for 8-10 minutes, or until you have reached desired bake.
- Let pizza cool in a cooling rack for a minute or two, then add stracciatella in lines over the pizza, drizzle some extra virgin olive oil and sprinkle micro basil over the top.
