Posts tagged ‘Pizza’

Eggplant Pesto Pizza

Eggplant Pesto Pizza

It may surprise some of you to learn that I had never heard of eggplant as a pizza topping until a few years ago, when Sean and I visited Rome. It was there that I first experienced what the smoky flavour of a thinly sliced, roasted eggplant can do for a pizza – and I was impressed.

It wasn’t until we moved to New Haven, though, that I really fell in love with eggplant on pizza. Here, the eggplant is breaded and fried and often (at least in our circles) combined with the piquant bite of pickled cherry peppers.

For this recipe, I combined the flavours that we remember from Rome with the combinations that we’ve come to know in New Haven. I roasted the eggplant, both for health’s sake and because this method really allows the smoky flavour of the eggplant to shine through. That flavour is complimented here by the piquant peppers and the creamy goat cheese, while the mellow, melty mozza ties the whole thing together.

Eggplant Pesto Pizza

1 cup packed fresh basil leaves
2 cloves garlic, chopped
1 Tablespoon water
1 teaspoon olive oil
1 prepared whole-wheat pizza crust
1 small eggplant (about 10 ounces)
olive oil cooking spray or a spray bottle of olive oil
½ cup pepperoncini, cherry peppers, or other pickled peppers, sliced
½ cup soft goat cheese, crumbled
½ teaspoon freshly grated black pepper
1 cup mozzarella cheese, grated

  1. Place all basil, oil, and water in a blender and blend until smooth. Set aside.
  2. Using a sharp knife or a mandoline, slice the eggplant as thinly as possible, leaving the skin on. Place on a lightly oiled cookie sheet and spray lightly with oil. (Putting oil in any clean run-of-the-mill spray bottle works well and it’s cheaper than cooking spray).
  3. Preheat oven to 350F. Place eggplant in oven while it’s preheating.
  4. Meanwhile, slice the peppers, shred the mozzarella, and crumble the goat cheese. Roll out the pizza dough on a floured surface.
  5. When the oven has preheated, remove the eggplant. Place the pizza dough on the cookie sheet. Spread with pesto, and layer eggplant on top, grating pepper over the eggplant. Sprinkle with goat cheese, peppers, and mozzarella.
  6. Bake for 10 – 15 minutes or until mozzarella has melted and crust is browned.

August 1, 2009 at 1:28 pm Leave a comment

Pita Pizzas

Pita Pizzas

It’s time again to extol the virtues of the pita pizza. Super easy to make, and a great way to get rid of leftover pasta sauce, pita pizzas can take any topping you throw at them (leftover Greek salad is one of my favorites). Here’s one version that turned out quite well, I think. This recipe serves 4, so that you can use up the whole jar of artichoke hearts, but it can be easily modified to serve as few or as many people as you have. For another pita pizza idea, go here.

Pita Pizzas
Makes 4, Serves 4

4 whole wheat pitas
½ cup prepared tomato-based pasta sauce, or tomato sauce
6 oz. jar artichoke hearts in oil, drained
1 cup kalamata olives, sliced
½ cup red onion, thinly sliced
12 thin slices of provolone cheese, or about 1 cup shredded
½ tsp. chili flakes (optional)

  1. Preheat the oven to 350F.
  2. Place pitas on a baking sheet (you may need 2 baking sheets). Spread each pita with 2 Tbsp. pasta or tomato sauce.
  3. Break apart the artichoke hearts into individual leaves and spread evenly over the pizzas.
  4. Slice the olives and onions and distribute on to the pizzas.
  5. Lay 3 slices of provolone on each of the pizzas, or sprinkle ¼ cup cheese onto each.
  6. Bake 10 minutes, or until cheese is melted.
  7. Sprinkle each pizza with a pinch of red chili flakes, if using.

October 29, 2008 at 12:30 pm Leave a comment

Egg and Asparagus Pizza

Eggs on pizza?! Seriously. I discovered this phenomenon in Italy when Sean and I were there last November. It’s really good and provides a nice creamy texture to the pizza toppings. I like to use pitas for pizza crusts because it’s easy and reminds me of the English muffin pizzas of my childhood, but slightly better. This idea was also taken from the latest Joy of Cooking.

Egg and Asparagus Pizza
Makes 2 Pizzas

2 – 10″ whole wheat pitas
6 Tbsp. prepared marinara sauce
1 cup asparagus, cut into 1″ pieces
1 egg, hard boiled
¼ cup Parmesan cheese

  1. Hard boil your egg. You can steam it if you have an awesome steamer like I do, or you can place it in a pot of boiling water for about 15 minutes. Either way, dunk it in cold water to cool it down after cooking. Set aside.
  2. Preheat the oven to 350F.
  3. Meanwhile, cook the asparagus. Again, you can either steam it for 20 minutes, or you can boil it for about 5 minutes. Drain and set aside.
  4. Place pitas on a cookie sheet and top with 3 Tbsp. marinara sauce each.
  5. Shell and finely chop the egg, and sprinkle half on each pita.
  6. Place half of the asparagus on each pizza. Sprinkle half of the Parmesan on each.
  7. Bake 5 – 10 minutes, until cheese is melted and pitas are a bit crisp. Serve! Enjoy!

July 12, 2008 at 3:00 pm Leave a comment


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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.