Pizza with Eggplant
Best news ever: Dinner can be ready in 35 minutes flat when this Eggplant Pizza is on the menu for pizza night! That’s faster than delivery! Everyone will love how this easy homemade pizza tastes like a combination of eggplant parmesan and pizza!
Table of contents
Why We Love This Easy Recipe for Pizza with Eggplant
It’s no secret, here at HSR, we love a tasty homemade pizza! This eggplant pizza is a delicious way to use eggplant this season!
If you have never tried making homemade eggplant pizza, don’t worry. We have all the tips and tricks to ensure that your pizza will be just as delicious as that from a pizza parlor! It’s made from scratch (with storebought dough) so it comes together super fast but it still gives us all the vibes of an eggplant parm – in pizza form!
Key Ingredients for this Eggplant Pizza Recipe
- Pizza Dough: We used our favorite store-bought pizza dough to get this eggplant pizza on the table in no time. The pre-made dough can be found in the refrigerators in the deli or the ready-made meal sections of most grocery stores. However, if you’d prefer to use your favorite from-scratch pizza dough recipe, feel free! Traditional white or nutritious whole-wheat pizza dough would be delicious.
- Marinara Sauce: Whether you use marinara or pizza tomato sauce, using your favorite prepared sauce is a great way to keep the recipe quick and easy.
- Eggplant: When picking your eggplant choose one that feels firm but with a little give – similar to the feel of a ripe avocado. Also, eggplant is extremely absorbent, so evenly season both sides of the slices with kosher salt and black pepper to ensure that the flavors are evenly spread throughout.
- Cheeses: We used a mixture of low-moisture mozzarella and parmesan. Mozzarella cheese gives that quintessential cheese pull while; the parm adds just the right amount of salt. But if you prefer the flavors or Pecorino Romano, feel free to swap that in for the parmesan!
- Italian Seasoning: Used to help create that authentic Italian best flavor of this homemade pizza with eggplant.
- Fresh Basil: For a touch of freshness and to increase the classic Italian flavors. We also love adding a little bit of fresh oregano when we have it on hand.
- Kitchen Staples: All-purpose flour, extra virgin olive oil, salt, and pepper
Step-by-Step Instructions to Make Homemade Pizza with Eggplant
Step 1: Prepare the Oven
First, position the rack in the center of the oven. Then, preheat to 500°F.
Step 2: Season and Bake the Eggplant
Slice the eggplant into thin rounds. Then, on a parchment paper-lined baking sheet, lay the eggplant slices in a single layer. Brush the eggplant rounds with olive oil and sprinkle with Italian seasoning, salt, and pepper. Bake until tender and remove from oven and allow to cool.
Step 3: Prepare the Pizza Dough
While the eggplant is cooking, roll the pizza dough into a 12-inch circle on a lightly floured surface with a rolling pin. Then, transfer to a piece of parchment paper set on a pizza peel, pizza stone, cutting board, or flat cookie sheet. Once transferred, create a 1-inch raised edge.
Step 4: Top with Baked Eggplant
First, spread the pizza sauce over the dough, leaving a 1-inch border. Then, sprinkle with mozzarella and finish with eggplant and parmesan cheese.
Step 5: Bake Homemade Pizza with Eggplant
Slide the parchment paper and pizza directly onto the oven rack and bake until the gooey cheese is melted and the edges are golden.
Step 6: Cut and Enjoy!
Transfer the cooked pizza to a cutting board. Cut it into slices and finish with fresh basil leaves. Enjoy!
FAQs and Expert Tips for Pizza with Eggplant
Since pizza with eggplant topping is a fun take on traditional eggplant parmesan, feel free to pair any classics or a side dish that goes well with this traditional Italian dish such as a Caesar salad, minestrone soup, or even a penne pasta!
We do not recommend putting raw eggplant directly on the pizza for two reasons. First, eggplant holds a lot of moisture and can cause the crust to become soggy if put on raw. And second, the pizza will be done long before the eggplant has time to become tender. Our trick of roasting the eggplant slices before adding them to the pizza ensures that the eggplant is perfectly tender right when the pizza crust turns golden brown and the cheese is perfectly gooey and melted. Pre-baking the thinly sliced eggplant allows it to not only become tender but allows the excess moisture to evaporate out of the slices to ensure that the crispy crust is not a soggy mess. Roasting the eggplant separately doesn’t add any additional time since you pop the sliced eggplant into the oven while the dough is being rolled out and the rest of the simple ingredients are being assembled!
Yes, eggplant is healthy! This nightshade fruit is low in calories, high in fiber, and full of nutrients that provide many health benefits.
Additional Pizza Topping Ideas, Substitutions and Variations to Try
This eggplant pizza is so customizable! Here are some substitutions and ways of adapting this tasty recipe:
- Feel free to swap in Fontina for the Mozzarella since Fontina melts just as easily and has a neutral profile to allow those Italian flavors to shine
- Use your favorite non-dairy cheese to make this easy pizza recipe vegan
- For a touch of heat, sprinkle red pepper flakes or even a drizzle of hot honey
- For a touch of sweetness, add on some chopped red peppers or even halved cherry tomatoes
- For added nutrition and different options, add chopped zucchini and onions
- Top with either zucchini, grilled onions, sweet peppers, or even cherry tomatoes for veggies
- Finish with dollops of ricotta cheese for an additional touch of creaminess
- Love garlic? Add some roasted garlic to add a deeper element of richness
- To make this low-carb, use your favorite cauliflower crust
Meal Prep Tips
While we enjoy how quick and easy this pizza with eggplant recipe is, there are a few more tips and tricks you can use to make the process even faster:
- If using homemade dough, make it ahead of time
- If using frozen pizza dough, allow it to thaw up to 2 days in advance in the refrigerator
- Eggplant can be baked up to 2 days in advance and then stored in the refrigerator in an airtight container
Additional Eggplant Recipes to Try
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
For this easy vegetarian eggplant pizza, you need to pre-bake the eggplant. That way you make sure it’s tender and unctuous when your pizza crust turns golden and the cheese is melted and bubbly. But it’s no problem because you can pop the sliced eggplant into the oven to bake while rolling out the dough and assembling the rest of your ingredients.
- 1 tablespoon extra-virgin olive oil
- 1 small baby eggplant, thinly sliced into rounds
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Flour for dusting
- 1 pound pizza dough, whole-grain if desired, room temperature
- 3/4 cup prepared marinara or pizza sauce
- 6 ounces low-moisture mozzarella, shredded (about 1 1/2 cups)
- 2 tablespoons grated parmesan cheese
- Freshly chopped basil leaves for garnish
- Position the rack in the center of the oven. Preheat to 500°F.
- Place eggplant in a single layer on a parchment-lined baking sheet. Brush the eggplant with 1 tablespoon of oil. Sprinkle with Italian seasoning, salt, and pepper. Bake until tender, 8 to 10 minutes. Remove from the oven and let cool, for about 10 minutes.
- Meanwhile, roll the dough into a 12-inch circle on a lightly floured surface with a rolling pin. Transfer to a piece of parchment paper set on a pizza peel, cutting board, or flat cookie sheet. Create a lip around the outside edge by pressing the dough outward with one hand and at the same time, using the other hand to push inward and create a 1-inch raised edge.
- Spread marinara or pizza sauce over the dough, leaving a 1-inch border. Sprinkle the pizza with mozzarella, reserved eggplant, and parmesan cheese.
- Slide the parchment and pizza directly onto the oven rack and bake until the edge of the pizza is golden and the cheese is melted, 10 – 12 minutes.
- Transfer the pizza to a cutting board. Cut into slices and sprinkle with fresh basil leaves.
Alternate Pizza Cooking Methods:
Pizza Stone: Place a pizza stone in the cold oven. Preheat to 500°F for at least 30 minutes to 1 hour. Place rolled dough onto a well-floured pizza peel, baking sheet, or cutting board. Top the pizza then slide it onto the hot stone and bake until the cheese is melted and the crust is golden, 10 to 12 minutes.
Pizza Steel: An alternative to a pizza stone. The pizza cooks about 3 to 5 minutes faster on the steel because it conducts heat better and gives the crispiest of crusts. Place pizza steel in the cold oven. Preheat to 500°F for at least 45 minutes to 1 hour. Place rolled dough onto a well-floured pizza peel, baking sheet, or cutting board. Top the pizza then slide it onto the hot pizza steel and bake until the cheese is melted and the crust is golden, 6 to 10 minutes.
Baking Sheet: Coat a baking sheet with 2 tablespoons of oil and sprinkle with cornmeal. Assemble and bake the pizza on the sheet pan.
- Make the eggplant up to 2 days in advance and refrigerate it in an airtight container.
- Transfer frozen pizza dough from the freezer to the fridge to defrost up to two days in advance.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
- Serving Size: 1 slice
- Calories: 287
- Sugar: 14 g
- Fat: 9 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 11 g
Keywords: Eggplant Pizza, Pizza with Eggplant Topping, Homemade Pizza with Eggplant