You can never have enough pizza.
Preheat oven to broil and line a baking sheet with foil. Cut the top off of the eggplant and cut in half length-wise. Coat the flesh part of the eggplant with olive oil and season with salt and pepper. Place on the baking sheet cut side down and broil for 10-15 minutes, depending on how big the eggplant is. Then, flip it over so that the skin side is down and broil 3-4 minutes. (It’s okay if some of it sticks to the foil.)
Remove it from oven and let eggplant cool a few minutes. Then scrape out the smoky, roasted inside of the eggplant and throw away the skins.
Preheat the oven according the the package directions on your pizza crust, if using a pizza stone put it in the oven to heat up while the oven preheats.
Meanwhile, spread the sauce evenly onto the crust, dot with pieces of roasted eggplant and top with mozzarella. Bake according to your crust package directions, or until golden brown and bubbly. Remove from the oven and top with fresh basil leaves.
Enjoy!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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Main Courses
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