One word to describe this pizza-amazing! Make sure you season the tomatoes and use good quality olive oil to grill the eggplant. If you thought you could never be a vegetarian, try this one. You will be glad to have a meatless-Monday-Pizza! Anyway why do people have their meatless days on a Monday? Have a lovely Saturday!!!
Grilled Eggplant Parmesan and Tomato Pizza
Ingredients
- 1 small eggplant quartered lengthways and cut into 1/4-inch thick slices
- Good quality live oil
- Salt and freshly ground black pepper
- 180g (6oz) Grape tomatoes sliced in half
- ½ teaspoon dried herbs (thyme or oregano)
- 450g (1 pound) ball pizza dough
- ½ cup arugula walnut pesto
- ½ cup freshly grated Parmesan or Pecorino Romano cheese
- 2 cups grated mozzarella cheese
Instructions
- Preheat the oven to 450ºF (230ºC) if using a pizza pan or 550ºF (290ºC) if using a pizza stone or as per instruction on you pizza dough packet. If using a stone, preheat the oven with the stone inside, on the bottom rack; if using a pan use the middle rack. The pizza will bake in 8-15 minutes depending on your oven.
- Place tomatoes on a plate cut side up and season with salt and freshly ground pepper. Sprinkle dried herbs over, and drizzle with a little olive oil. Set aside.
- Place a grill pan on the stove top and heat until hot. Brush eggplant slices with olive oil, season with salt and freshly ground pepper and grill 4-6 minutes on both sides or until they have nice char marks. Set aside to cool on a paper towel.
- Roll or stretch the pizza dough and place on a lightly greased pizza pan or a pizza peel sprinkled with corn flour or semolina, if using a pizza stone. Spread the pesto over the pizza crust. Sprinkle the Parmesan over the pesto and then top with the grated mozzarella. Arrange the grilled eggplant and tomatoes.
- Transfer to the oven and bake until the crust is golden brown, 8-15 minutes depending on your oven.
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Step By Step Photos
Place tomatoes on a plate cut side up and season with salt, freshly ground pepper and dried herbs. Drizzle with a little olive oil. Set aside. Brush eggplant slices with olive oil, season with salt and freshly ground pepper and grill 4-6 minutes on both sides or until they have nice char marks. Set aside to cool on a paper towel.
Roll or stretch the pizza dough to 12-inches (30cm) and place on a lightly greased pizza pan or a pizza peel sprinkled with corn flour or semolina, if using a pizza stone. Spread the pesto over the pizza crust. Sprinkle the Parmesan over the pesto
Top with the grated mozzarella. Arrange the grilled eggplant and tomatoes.
Transfer to the oven and bake until the crust is golden brown, 8-15 minutes depending on your oven.
Own Notes
318g ball of dough rolls easily to 11-inch really difficult to stretch to 12-inch unless you’re using a pizza pan where you will not need to transfer the pizza. Pesto 1/4 cup covers well; 2 tablespoons of Parmesan.
myfavouritepastime.com
My Favourite Pastime 
Beautiful!
This looks bombs
It was, amaazzzing!!!!
Liz
i absolutely love brinjals and make severals off them from my garden !!
I also love brinjals. If I had them in my backyard, I would eat them every single day. They are quite expensive in-store!
Liz
we have green and purple ones that grow very easily. the trouble is a gang of monkeys who find them delicious as well 🙂
Mm interesting that monkey are feeding on them. I love the purple ones. Are the green ones small and round?
Liz
nopes ! they are actually slim and long. about 1 inche in diameter and 6 inches long. The purple ones are round though
Oh Interesting. I haven’t seen the green variety. That sounds great. Thanks
Liz