Eggplant, Spinach & Tomato Pizza

If someone asked me to make a list of 5 foods I could never give up, pizza would definitely be on it. I mean come on! It’s cheese on bread. You throw some meat and/or vegetables on there and I’m basically yours forever. No really, a friend once made me homemade pizza (crust and all from scratch) and I gave him my social security number as a thank you. Identity theft be damned! That pizza was delicious.

Now I do not have the prowess to make my own pizza crust at this point in my culinary life, but this pizza was still the bomb.com. I purchased the whole-wheat crust from Trader Joe’s. I’ve also used Whole Foods crusts before – both are incredibly easy to work with. If you’re thinking you can cheat with a Boboli crust, put it down and back away from its vacuum packed sealing. Trust me. The extra 15 minutes required for preparing the raw dough will be well worth it.

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Photo Credit: Kimberly Sabada MS, RD, LDN

 

Broiled Eggplant & Tomato Pizza

Serves: 6

1 raw (16oz) whole-wheat pizza crust dough, refrigerated
1 small eggplant, quartered and thinly sliced
1/2 cup cherry tomatoes, halved
2 cups fresh spinach
3 cloves garlic, minced
3 Tablespoons olive oil
5 ounces part-skim buffalo mozzarella, thinly sliced*
1/3 cup freshly grated Parmesan cheese
3 Tablespoons chopped, fresh parsley
1 Tablespoon fresh, diced chives

Directions:
Preheat broiler. Combine prepared eggplant and tomatoes on a broiling pan lined with aluminum foil. Spray with non-stick cooking spray, toss to coat and season with salt and pepper. Place pan in broiler, broil for 6-8 minutes until eggplant has browned and tomatoes are lightly charred – turn halfway through.

Meanwhile, in a small saucepan heat olive oil over low-medium heat. Add minced garlic and simmer until fragrant, but not burned – 3-5 minutes. Remove from heat and set aside.

Prepare crust according to directions. I took mine out of the refrigerator about 30 minutes before starting to work with it to help the dough warm up and become a little more pliable.

Spray a cookie sheet with non-stick cooking spray and stretch dough onto it. Drizzle crust with garlic infused olive oil, top with sliced mozzarella, spinach, broiled eggplant/tomato mixture and Parmesan cheese.

Bake for ~ 15 minutes until pizza is cooked through and crust is golden brown. Top with parsley and chives, cut and enjoy!

*Recipe Note:

Buffalo Mozzarella – I recommend using a serrated knife to slice, it helps create thinner slices and prevent slices from falling apart.

Recipe adapted from Pioneer Woman 

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