Bubbly Eggplant and Tomato Pizza

I’m sure you’ve started to suspect by now just how much I love making pizza. It’s such a great go-to meal because it is easy to keep pizza dough around, you can put any combination of toppings on it, and it cooks up really quickly for hunger emergencies. I had an eggplant and a tomato left from my vegetable delivery that were aging quickly, David and I were hungry, and I’d just defrosted some dough, so pizza was the only reasonable solution.

I like buying pre-made pizza dough from Trader Joe’s because it’s easy and cheap. This time, I had put the dough in the freezer because I wasn’t using it. When I thought pizza would be on the horizon, I let it thaw in the fridge overnight. Something magical happened during this process because my pizza crust had real bubbles for the first time! I LOVE bubbly pizzas!! You should have seen the happiness on my face when I opened the oven door and saw such lovely lumps.

Make this pizza my usual way. Pre-heat the oven to 500°F, spray the pizza pan with nonstick oil, stretch the dough out on the pan as thinly as it will go while it’s still cold, spread olive oil on the top of the dough, and layer on the ingredients. I used thinly sliced tomato, garlic, and eggplant, and I sprinkled on some Mexican shredded cheese and fresh parmesan from the fridge. I also seasoned the pizza with lemon pepper. Bake the pizza for 10 minutes until the cheese is melted and the crust is golden brown. Because the pizza didn’t have any real sauce, I served it with some cold avocado slices to spread on top. And oh boy, did it hit the spot!

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