Teresa's Recipes
Eggplant and Caramelized Onion Pizza
Indulge in a slice of culinary heaven with this Eggplant and Caramelized Onion Pizza. Featuring tender roasted eggplant and sweet, golden caramelized onions layered atop a gooey blend of melty mozzarella and savory Parmesan, this pizza is a delightful twist on traditional toppings. The addition of balsamic vinegar adds a tangy depth that complements the earthy flavors of the eggplant, making each bite a perfect harmony. Originating from the Mediterranean, this dish captures the essence of rustic Italian cooking, where simple ingredients shine in their natural glory. Perfect for a cozy dinner or a gathering with friends, this pizza will transport your taste buds straight to Italy.
Ingredients
- to taste Salt
- to taste Pepper
- 1/4 cup, chopped Fresh basil
- 1/2 cup, grated Parmesan cheese
- 1 cup, shredded Mozzarella cheese
- 2 tablespoons Balsamic vinegar
- 2 tablespoons, divided Olive oil
- 1, thinly sliced Onion
- 1 medium, sliced into rounds Eggplant
- 1 pound Pizza dough
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Calories: 320
- Fat: 16g
- Carbs: 36g
- Protein: 12g
- Sodium: 450mg
- Sugar: 4g
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the eggplant into rounds, place them on a baking sheet, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper to taste.
- Roast the eggplant in the preheated oven for 15-20 minutes, or until tender and slightly browned, turning halfway through for even cooking.
- While the eggplant is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
- Add the sliced onion to the skillet and cook, stirring occasionally, until caramelized, about 10-12 minutes. If desired, add a pinch of sugar to enhance the caramelization.
- Once the eggplant is roasted, remove it from the oven and let it cool slightly.
- On a floured surface, roll out the pizza dough to your desired thickness, about 12 inches in diameter.
- Transfer the rolled-out dough to a baking sheet or pizza stone. Brush the surface with olive oil.
- Spread the caramelized onions evenly over the pizza dough, followed by the roasted eggplant slices.
- Drizzle the balsamic vinegar over the top of the pizza, ensuring even coverage.
- Sprinkle the shredded mozzarella and grated Parmesan cheese over the toppings.
- Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven and garnish with freshly chopped basil.
- Allow the pizza to cool for a few minutes before slicing and serving.
Tips
- For an extra kick, consider adding a sprinkle of red pepper flakes before serving.
- Feel free to substitute the mozzarella with a dairy-free cheese for a vegan version.
- Pair this pizza with a fresh arugula salad drizzled with lemon vinaigrette to balance the richness.