Eggplant Parmesan Sheet Pan Pizza

Name: Eggplant Parmesan Sheet Pan Pizza
Yield: Makes 1 large sheet pan pizza; serves 6
Ingredients: ¼ cup (15 g) shredded fresh basil; 1 lb (450 g) Italian eggplant, cut into ½-inch (12-mm) cubes; Sheet Pan Pizza Dough, partially baked; 1 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil, plus more for brushing; ½ cup (60 g) grated Parmesan cheese; 1½ cups (170 g) shredded low-moisture mozzarella cheese

Preparation info

Makes 1 large sheet pan pizza; serves
6

Difficulty
Easy

Appears in

Williams Sonoma Pizza

By Williams Sonoma

Published 2024

About

If you love eggplant Parmesan, then this pizza is for you. Salting the eggplant removes the bitterness, so don’t skip this step. A scattering of basil adds freshness to this family-favorite sheet pan pizza.

Ingredients

Sheet Pan Pizza Dough, partially baked
1 lb (450 g) Italian eggplant, cut into ½-inch (12-mm) cubes

Vegetarian
Pizza

Method

If the partially baked dough was frozen, let thaw completely and come to room temperature.

Put the eggplant cubes in a colander set in the sink or a large bowl and toss with the salt. Set aside for 30 minutes.

Position 2 oven racks in the middle and in the upper third of the oven and preheat to 450°F/