November 21st, 2024
Recipes
Eggplant and Ricotta Pizza
Valentina P
- Difficulty
•
- Time 25"
A crispy store-bought pizza crust topped with tomato sauce, melty mozzarella, fried eggplants, ricotta, and basil. Delicious, easily made plant-based, and ready in under 30 minutes.
How To MakeDiet Type: Plant-based
Shopping List
- 1 fresh or frozen pizza crust of choice
- 1/2 medium-sized eggplant
- 1/2 cup pizza sauce (Note 1)
- 1 cup shredded mozzarella cheese (dairy or non-dairy)
- 1/2 cup ricotta cheese (dairy or non-dairy)
- 1 handful fresh basil, thinly sliced
- cooking oil, for frying (such as avocado oil)
- salt and red pepper flakes, to taste
Instructions
- Step 1: Dice the eggplant into bite-sized pieces and sprinkle with salt (peeling is optional). Heat a thin layer of cooking oil in a frying pan over medium-high heat. Once a drop of water sizzles on contact with the oil, add the diced eggplant. Fry the eggplant for 4 to 5 minutes, or until golden brown and tender on all sides. Stir often to avoid burning and turn down the heat if needed. Place the cooked eggplant pieces in a towel-lined plate when done.
- Step 2: If pre-baking the crust is required before adding the toppings, do so now. After pre-baking, adjust the oven to 450 degrees Fahrenheit
- Step 3: Brush the pre-baked pizza crust with a thin layer of olive oil (Note: this is an optional step, but does add flavor). Spread the pizza sauce over the crust. Add more or less sauce according to the size of your crust. Cover the sauce with the shredded mozzarella. Then scatter the fried eggplant pieces all over. Dollop with the ricotta.
- Step 4: Bake the pizza for 6 to 8 minutes, or until the toppings are hot and the pizza is crisp. A pizza stone or pan will yield the crispiest crust results.
- Serve: Remove the pizza from the oven, top with basil, some red pepper flakes, and a drizzle of olive oil (garlic powder is also nice on this). Slice and enjoy.
Recipe Notes
Note 1: To make an easy homemade pizza sauce, combine 1 batch of Nonna's Easy Tomato Sauce + 2 tablespoons of tomato paste in a small blender.
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Eggplant and Ricotta Pizza
PT25M 1 fresh or frozen pizza crust of choice 1/2 medium-sized eggplant 1/2 cup pizza sauce (Note 1) 1 cup shredded mozzarella cheese (dairy or non-dairy) 1/2 cup ricotta cheese (dairy or non-dairy) 1 handful fresh basil, thinly sliced cooking oil, for frying (such as avocado oil) salt and red pepper flakes, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings
Ingredients:
