Sicilian Deep Dish Eggplant Aubergine Pizza

Dive into the rich, Mediterranean flavors of this Sicilian Deep Dish Eggplant Aubergine Pizza, a perfect harmony of bold ingredients and comforting textures. This vegetarian pizza masterpiece features roasted eggplant slices as the star ingredient, layered over a deep, golden crust with a garlicky tomato sauce infused with oregano and red pepper flakes. Topped with melty mozzarella, savory Parmesan, briny black olives, tangy capers, and optional pine nuts for a delightful crunch, this pizza is finished with aromatic basil for a fresh twist. Baked to perfection in a deep-dish pan, it offers a hearty, cheesy bite with every slice. Ideal for sharing, this unique pizza brings the rustic charm of Sicilian cuisine to your table. Perfect for pizza night or impressing guests with a distinctive Mediterranean-inspired dish!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium-sized Eggplant (aubergine)
• 4 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Red pepper flakes
• 2 teaspoons Dried oregano
• 1 pound Pizza dough
• 1 cup Crushed tomatoes (canned)
• 3 minced Garlic cloves
• 8 leaves Fresh basil leaves
• 2 cups Mozzarella cheese
• 0.5 cup Parmesan cheese
• 0.5 cup Black olives
• 2 tablespoons Capers
• 2 tablespoons Pine nuts (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds, lay them on a baking sheet, and sprinkle both sides with 1 teaspoon of salt. Let them sit for 20 minutes to draw out excess moisture.

Step 3

Pat the eggplant slices dry with paper towels, brush both sides with 2 tablespoons of olive oil, and arrange them on the baking sheet in a single layer. Roast in the oven for 20 minutes, flipping halfway through, until tender and slightly browned. Set aside to cool.

Step 4

Grease a deep-dish pizza pan or cast iron skillet with 1 tablespoon olive oil. Roll out the pizza dough to fit the pan, pressing it up the sides to form a deep crust.

Step 5

In a small saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, red pepper flakes, and a pinch of salt. Simmer for 10 minutes, then remove from heat.

Step 6

Spread the prepared tomato sauce evenly over the pizza dough. Layer the roasted eggplant slices on top of the sauce.

Step 7

Sprinkle half of the mozzarella cheese over the eggplant. Add the olives, capers, and pine nuts (if using). Tear the fresh basil leaves and scatter them across the pizza.

Step 8

Top with the remaining mozzarella cheese and sprinkle the Parmesan cheese over everything.

Step 9

Bake the pizza in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Step 10

Remove from the oven, let cool for 5 minutes, and slice to serve. Enjoy your Sicilian Deep Dish Eggplant Aubergine Pizza!

Nutrition Facts

Serving size	(1756.0g)

Amount per serving	% Daily Value*
Calories	2775.3

Total Fat 145.9g	0%
Saturated Fat 46.8g	0%
Polyunsaturated Fat 7.4g
Cholesterol 191.4mg	0%
Sodium 9861.6mg	0%
Total Carbohydrate 260.1g	0%
Dietary Fiber 42.3g	0%
Total Sugars 36.0g
Protein 123.7g	0%

Vitamin D 36.2IU	0%
Calcium 2304.4mg	0%
Iron 22.4mg	0%
Potassium 2852.2mg	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: 46.1%

Protein: 17.4%

Carbs: 36.5%