Italian comfort food in pizza form, layers of flavor. Fun fact: Raw eggplant is bitter and spongy—you MUST pre-cook it. Salt slices for 30 minutes to draw out bitter juices (osmosis), then bread and fry or roast until golden. This step is non-negotiable for good texture.
Ingredients
Preparation
- 1
Bake the eggplant slices until soft, then set aside to cool. The given amount of eggplant refers to the vegetable after preparation. Drain the mozzarella and tear the basil leaves.
- 2
Spread the measured amount of tomato sauce on the stretched dough, leaving a free rim.
- 3
Spread the measured mozzarella, eggplant, ricotta, and Parmesan evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Finally, garnish with the measured fresh basil.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
