Eggplant Parmigiana Pizza, inspired by a Roman Italian classic. Grilled eggplant meets a delectable tomato sauce, all covered in crispy gooey fresh melted mozzarella and Parmigiano, ripe tomato slices, and hints of aromatic basil on a crisp yet tender homemade crust!
Pizza dough (makes 3 large pizze):
- 500 g farina 00 (or all-purpose, or better, a mix of the two)
- 300 ml water, at room temperature
- 5 g fresh yeast (2 g dried yeast)
- pinch of sugar
- 35 g extra virgin olive oil
- 10 g sea salt
- 1/4 cup good quality stewed tomatoes pureed
- 1 Tsp E.V.O. oil
- Pinch of salt, pepper, and dried oregano
- 1/2 medium-sized eggplant, cut into thin rounds
- 2 Tbsp olive oil
- salt and fresh cracked black pepper to taste
- 250 g fresh mozzarella cut into rounds
- 1 Tbsp grated Parmigiano, plus some shaved on top before slicing it and serve it
- a handful washed and dried fresh basil leaves
- 1 small fresh ripe tomato cut into rounds
- 1 Tbsp E.V.O. oil
- In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.
- In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.
- Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.
- Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises). Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.
- When the dough is ready, divide into 3 even balls. Take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough from the middle out until it fills the pan, leaving a nice border. Repeat this with the other dough and set pizza crusts aside.
- Preheat the oven to 425° F.
- In a bowl combine tomato puree, oil, salt, pepper, and oregano. Mix well, set aside.
For the eggplant:
- Heat up a couple of tablespoons of olive oil in a saute pan. Put eggplant rounds into the pan and saute till they start to turn golden in color. Turn them over and do the same. About 2-3 minutes a side.
- Take out of the pan and place on a paper towel lined plate.
- Drop a couple of tablespoons of tomato sauce into the center of the pizza dough.
- With the spoon, spread the sauce to the edges of the dough in circular motions, leaving a bit of a dough border for a crust. About 1-2 cm.
- Place sauteed eggplant rounds onto pizza distributing them evenly.
- Take the fresh mozzarella rounds and put them on next.
- Sprinkle with fresh grated Parmigiano.
- Add tomato rounds, and finish with fresh basil leaves and a drizzling of olive oil.
- Put in oven in the middle rack and bake for 10-15 minutes or until crust edges turn golden and cheese is melted.
- Take out of the oven, shave some more Parmigiano on top and cut.
- Ready to serve.
- If you want to use just one ball of dough, as we did, you can wrap the other two, separately, in plastic and put them in a freezer bag. When you’re ready to use them, take them out of the freezer, unwrap, put in a bowl, cover and let thaw and rise again. Then proceed to stretch and make the pizza of your choice.