Teresa's Recipes
Roasted Eggplant and Prosciutto Pizza
Experience the essence of Italian cuisine with this Roasted Eggplant and Prosciutto Pizza. The tender, caramelized eggplant pairs harmoniously with the salty richness of prosciutto, creating a symphony of flavors atop a crispy, golden crust. Topped with a luscious blend of melted mozzarella and sharp Parmesan cheeses, this pizza is further elevated by a fragrant drizzle of garlic-infused olive oil and a shower of fresh basil. Ideal for a cozy evening or to impress your guests, this dish is a celebration of simple ingredients transformed into an unforgettable meal. Historically, eggplant has long been a staple in Mediterranean cooking, revered for its ability to absorb flavors and add depth to various dishes.
Ingredients
- 1 (store-bought or homemade) Pizza dough
- 1 medium, sliced into 1/4-inch rounds Eggplant
- 3 tablespoons, divided Olive oil
- 2 cloves, minced Garlic
- to taste Salt
- to taste Black pepper
- 1/4 cup, chopped for garnish Fresh basil
- 1 1/2 cups, shredded Mozzarella cheese
- 1/2 cup, grated Parmesan cheese
- 4 ounces, thinly sliced Prosciutto
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 420
- Fat: 24g
- Carbs: 36g
- Protein: 18g
- Sodium: 950mg
- Sugar: 3g
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the eggplant by placing the slices on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Toss to ensure even coating.
- Roast the eggplant in the preheated oven for 15-20 minutes, flipping halfway through, until tender and slightly golden brown.
- While the eggplant is roasting, roll out the pizza dough on a floured surface to your desired thickness (approximately 12 inches in diameter).
- Transfer the rolled-out dough to a baking sheet or a pizza stone lined with parchment paper.
- In a small bowl, combine the minced garlic with the remaining 1 tablespoon of olive oil. Brush this garlic oil mixture evenly over the surface of the pizza dough, ensuring it's well-coated.
- Sprinkle half of the shredded mozzarella cheese over the dough, covering it evenly.
- Layer the roasted eggplant slices and prosciutto on top of the mozzarella layer.
- Finish by sprinkling the remaining mozzarella cheese and the 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.
- Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing.
- Garnish with the chopped fresh basil before serving hot.
Tips
- For added flavor, consider marinating the eggplant slices in a mixture of olive oil, balsamic vinegar, and herbs before roasting.
- You can substitute prosciutto with cooked bacon or sliced turkey for a different twist.
- Feel free to add other toppings like olives, arugula, or sun-dried tomatoes to enhance the flavor profile.