Eggplant Pizzette

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Preparation info

  • Difficulty

    Easy

  • Serves

    4-6

Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About

One memorable meal on our trip was at a restaurant called Le Galet on the promenade in Nice, France (below), perhaps because of the seaside setting, but also because it was so delicious. It’s actually an Italian restaurant, potentially influenced by the fact that the Italian border is so close. I had an eggplant pizza with a glass of rosé that I am still dreaming about. I was inspired to create an appetizer version once I returned to California.

Method

Slice 1 eggplant into ¼-in (6-mm) rounds & pan-fry 6 slices over med heat with olive oil, salt & pepper until lightly golden on both sides.

Separate 16 oz (455 g) store-bought pizza dough into 6 pieces & on a lightly floured surface roll each into a small disc just slightly larger than the eggplant rounds.

Place the dough rounds on an oiled baking sheet & top each with about 1 T marinara sauce & 1 eggplant slice. Bake at 425°F (220°C) for 15-20 min (or according to dough’s package instructions). Remove from the oven & top each a piece of burrata or fresh mozzarella cheese, olive oil & red pepper flakes (or the spicy oil).