First off, let me apologize to my amazing blog readers for the huge lack of posts the last few weeks. A terrible combination of sickness and internet problems has forced me to stay focused on being a mom/wife and having to put the food blog on the back-burner for a little while. I do hope that this trend is about to change, at least for the time being, and I can get a couple of posts up but no promises can be made right now. I have been so excited to post this recipe for weeks and weeks now. It is our family’s favorite summer pizza (Hayston included) and we eat it almost weekly when eggplant and tomatoes are coming in full force. It is delicious combination of tangy, fresh, and nutty. I adore eggplant but it cab be a bland veggie with a weird texture so many people don’t love it. But tossing it in olive oil and balsamic vinegar right before roasting it on high heat brings out all the best in the yummy purple veggie. So, if you think you don’t like eggplant try this recipe out before you decide for sure! Just beware that it is tremendously addictive and an entire pizza can easily be consumed in one sitting! So here is one of our favorite summer pizza recipes…enjoy!
Roasted Eggplant and Tomato Pizza
1/2 recipe of Pizza Dough
1 large eggplant peeled and sliced into 1/2 inch thick rounds or moons
2-3 TBSP balsamic vinegar
couple TBSPs olive oil
Salt and pepper to taste
1 large tomato sliced into 1/2 inch rounds or moons
handful of pine nuts
about 1/2 cup mozzarella cheese
pizza sauce of your choice
about 4 oz goat cheese
large handful of fresh basil roughly chopped
Preheat oven to 425
1. Toss eggplant with basalmic vinegar and a couple tablespoons of olive oil so that each eggplant is nicely coated, sprinkle with a little salt and pepper.
2. Spread evenly on a rimmed cookie sheet and roast eggplant until lightly browned (about 5 minutes on each side). Set aside.
3. Roll out dough and place onto a large rectangular cookie sheet or a pizza stone. Top with pizza sauce and a thin layer of mozzarella cheese.
4. Evenly distribute roasted eggplant and tomato slices around the pizza.
5. Sprinkle on toasted pinenuts and goat cheese.
6. Bake at 425 for about 20-25 minutes or until the dough is crisp and the goat cheese is beginning to slightly brown. Remove from oven and sprinkle with basil. Allow basil to begin to wilt on the hot pizza and serve hot.