Roasted Eggplant and Tomato Pizza

Transform your pizza nights with this mouthwatering Roasted Eggplant and Tomato Pizza, a perfect blend of garden-fresh flavors and gourmet indulgence. Featuring tender, oven-roasted eggplant slices, caramelized cherry tomatoes, and a rich tomato sauce, this pizza is topped with creamy fresh mozzarella, a sprinkle of Parmesan, and fragrant basil leaves for a restaurant-quality finish. The combination of crispy yet chewy homemade-style crust and the smoky, savory notes from roasted vegetables makes this pizza a standout. Ready in just 45 minutes, this recipe is as simple as it is satisfying, perfect for a family dinner or a cozy date night. With its vibrant colors and robust flavors, it's a surefire way to elevate your pizza game while celebrating the bounty of seasonal produce!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 ball (about 12 oz) Pizza dough
• 1 medium Eggplant
• 1.5 cups Cherry tomatoes
• 3 tablespoons Olive oil
• 2 cloves Garlic
• 8 oz Fresh mozzarella cheese
• 0.25 cup Grated Parmesan cheese
• 0.25 cup Fresh basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Tomato sauce

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Slice the eggplant into 1/4-inch thick rounds and halve the cherry tomatoes.

Step 3

Arrange the eggplant slices and halved cherry tomatoes on a baking sheet lined with parchment paper.

Step 4

Drizzle the eggplant and tomatoes with 2 tablespoons of olive oil. Sprinkle with salt and black pepper.

Step 5

Roast in the preheated oven for 15-20 minutes, flipping the eggplant slices halfway through, until tender and lightly golden.

Step 6

While the vegetables are roasting, mince the garlic and slice the fresh mozzarella into 1/4-inch thick rounds.

Step 7

Increase the oven temperature to 475°F (245°C).

Step 8

Lightly flour your work surface and roll out the pizza dough into a 12-inch round. Transfer to a pizza stone or baking sheet.

Step 9

Spread the tomato sauce evenly over the dough, leaving a small border around the edges.

Step 10

Arrange the roasted eggplant slices over the tomato sauce, followed by the roasted cherry tomatoes.

Step 11

Distribute the fresh mozzarella slices evenly on top, and sprinkle with grated Parmesan cheese.

Step 12

Bake the pizza in the preheated 475°F (245°C) oven for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbly.

Step 13

Remove the pizza from the oven and sprinkle the minced garlic on top for an extra burst of flavor.

Step 14

Garnish with fresh basil leaves and drizzle with the remaining 1 tablespoon of olive oil before serving.

Step 15

Slice and serve the pizza hot. Enjoy your homemade roasted eggplant and tomato pizza!

Nutrition Facts

Serving size	(1449.1g)

Amount per serving	% Daily Value*
Calories	2091.3

Total Fat 106.1g	0%
Saturated Fat 43.4g	0%
Polyunsaturated Fat 4.4g
Cholesterol 198.2mg	0%
Sodium 5216.6mg	0%
Total Carbohydrate 191.6g	0%
Dietary Fiber 31.1g	0%
Total Sugars 34.4g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 1542.6mg	0%
Iron 13.5mg	0%
Potassium 2229.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 18.1%

Carbs: 36.5%