Although there are thousands of ways to make pizza, today’s homemade pizza recipe is absolutely a gem. This eggplant pizza is inspired by a Roman Italian classic recipe. The fabulous pizza contains grilled eggplant coated with a delectable tomato sauce. All materials are covered in crispy, gooey melted mozzarella and parmesan cheese, tomato slices, and a desirable hint of aromatic fresh basil on a crispy homemade crust.
Let’s make a perfect eggplant pizza. This homemade pizza recipe is easy. First of all, you need to prepare the pizza dough. In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let the mixture dissolve.
In a food processor bowl, add the flour, the water-yeast mixture, and start mixing at low speed. Add the salt, then slowly add the rest of the water. Keep mixing the eggplant pizza dough while slowly adding the oil. Continue mixing until the dough pulls away from the food processor’s sides and starts to form a ball.
Remove the dough from the food processor and put it onto a lightly floured work surface. Knead the eggplant pizza dough for a few minutes until you have a smooth and elastic texture. Form the dough into a ball, cover it in a bowl, and rest for 10 minutes.
Once the dough is rested, give the dough a small fold, stretch the ends to form a triangle, take the outer ends and fold it into the center. Turn it 90 degrees and do the same. Now, form it back into a ball. Transfer the ball into a bowl, cover it with plastic wrap, and let it rest. Transfer the bowl to the oven and let it sit for a few hours (2-3) until it is doubled in size.
When the dough is ready, divide it into three even balls. Take each piece and shape it into a circle using your hands. Oil the pizza pan and stretch the dough from the middle out until it fills the pan. Leave a nice border. Repeat this with the other dough and set the eggplant pizza crusts aside.
Preheat the oven to 425°F (218°C).
For a delicious sauce on your eggplant pizza, combine the tomato puree, oil, salt, pepper, and oregano. Mix them well and set the bowl aside.
For the eggplant, heat some olive oil in a sauté pan. Put the eggplant rounds into the pan and cook until they are golden. Turn them over and do the same for about 2 to 3 minutes. Take them out of the pan and place them on a paper towel-lined plate.
Are you ready to assemble your fantastic eggplant pizza? Now, drop a couple of tablespoons of tomato sauce into the center of the pizza dough. With a spoon, spread the sauce to the edges of the dough in circular motions. Try to leave a bit of a border for a nice crust.
Then, place the sautéed eggplant rounds onto eggplant pizza dough and distribute them evenly.
Take the fresh Kalleh Mozzarella cheese rounds and put them on the pizza dough. Sprinkle each eggplant pizza with grated Kalleh Parmesan cheese. Add the tomato rounds and finish your fabulous pizza with fresh basil leaves and a drizzle of olive oil.
Put the pans on the preheated oven in the middle rack and bake them for about 15 minutes or until the crust edges are golden and the cheese is melted. Take the eggplant pizza from the oven and sprinkle with some more parmesan cheese on top, and cut. Your amazing pizza is ready to serve. Enjoy!