Name: Eggplant Parm Pizza
Yield: Makes 1 (11-inch/28-cm) pizza
Cuisine: American
Ingredients: 56 grams (¼ cup) Basic Tomato Sauce; 4 to 5 leaves basil, torn; 30 grams (about 1 ounce) provolone, shredded; 1 (250-g) Neapolitanish dough ball; 3 Fried Eggplant Cutlets, cut into strips; 25 grams (about 1 ounce) Pecorino-Romano, finely grated; 55 grams (about 2 ounces) fresh mozzarella; 20 grams (1½ tablespoons) extra-virgin olive oil, in a squeeze bottle

Preparation info

Makes
1
( 11 inch 28 cm ) pizza

Difficulty
Easy

Appears in

Pizza Czar

By Anthony Falco

Published 2021

About

The secret to the best eggplant Parm pizza is making it in season. If it’s January and you’re making this pizza, you’d better be in South America. Okay, so it’s eggplant season—in the Northeastern US, where I live, eggplant season tends to be July to October. Now how to make the best eggplant pizza? By using fresh, local, and delicious eggplant and seasoning it and every component that interacts with it—the sauce and the breadcrumbs. You’ll use the breadcrumb recipe from this book. When you

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