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.
Broiled Eggplant & Tomato Pizza
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
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!
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