Eggplant and Sun-Dried Tomato

Name: Eggplant and Sun-Dried Tomato
Yield: Makes one 12- to 13-inch (30 x 33 cm) pizza
Cuisine: United States
Ingredients: 8 fresh basil leaves; ¼ cup (55 g) drained, sliced sun-dried tomatoes; 2 tablespoons olive oil, plus more for working the dough; Bench flour; 1 prepared California Dough; ½ cup (115 g) puréed canned San Marzano tomatoes; 3 ounces (85 g) shredded low-moisture mozzarella; 1 Japanese eggplant, ½-inch (13 mm) diced (or half of a purple eggplant, peeled and diced); ⅛ teaspoon salt; ⅛ teaspoon ground black pepper

Preparation info

Makes
one 12

Difficulty
Easy

Appears in

No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

About

Eggplant is a hugely underrated pizza topping. When roasted, it becomes soft and creamy yet richly flavorful. This recipe gives it some time in the spotlight.

Ingredients

2 tablespoons olive oil, plus more for working the dough
1 Japanese eggplant, ½-inch (<

Americas
United States
New York City
Gluten-free
California
Pizza
Vegetarian

Method

If using the quick dough, set your oven rack in the middle position, place your baking steel on it, and preheat the oven to 550°F (285°C) for at least 45 minutes; do not start step 3 until the end of the preheat.