A surprisingly good pizza, and I don’t even LIKE eggplant.
Inspired by Smitten Kitchen
Eggplant Pizza with Pistachios
- 1 eggplant
- 2 Tbsp olive oil
- 1 cup diced fresh tomato
- 1/4 cup chopped pistachio nuts
- 1/4 cup finely shredded basil
- 2/3 cup grated Parmesan
- 1/2 cup mozzarella
- Fresh or prepared pizza crust
Slice each eggplant into 3 thick slices and then cut those further into cubes. Lay them out in a rimmed baking sheet and drizzle with extra virgin olive oil. Roast in a 400F oven for about 20-25 minutes (or longer as needed) until tender. You may need to turn them once during the roasting and drizzle more olive oil on.
Spread dough out in the pan, cover with a thin coat of olive oil. Sprinkle your favorite herbs, garlic, basil, chili powder, salt, pepper, oregano, etc.
Sprinkle remaining ingredients around the dough. Bake at 425 till toasty brown on top.