Roasted Eggplant and Tomato Pizza: A Summer Symphony on a Crust

There are certain dishes that, for me, are inextricably linked to the warmth of the sun and the bounty of the season. This Roasted Eggplant and Tomato Pizza is one of them. I can still vividly recall my first encounter with this particular pie, born from the pages of my Totally Pizza Cookbook. It was a sweltering August afternoon, the kind where the air hangs heavy and sweet, and the garden is overflowing. I remember slicing the glossy skin of an eggplant, the knife gliding through its flesh, and then the magic that happened in the oven – that transformation of simple vegetables into something deeply flavorful, slightly smoky, and utterly irresistible atop a perfectly blistered crust. It’s a taste of pure summer, a testament to how a few humble ingredients can create something truly spectacular.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Vegan

Ingredients

To create this ode to summer, you will need the following:

• 5 ounces pizza dough (store-bought or your favorite homemade recipe)
• 1 Japanese eggplant (skin on, thinly sliced at an angle)
• 3⁄4 cup mozzarella cheese, shredded (ensure it’s a vegan variety for a truly dairy-free experience)
• 2 tablespoons plum tomatoes, diced
• 2 teaspoons pesto sauce (again, check for vegan certification if needed)
• Olive oil, for brushing and drizzling
• Salt, to taste

Equipment Needed

• Baking tray
• Pizza stone (highly recommended for the best crust)
• Pizza paddle or flat baking sheet (for transferring the pizza)
• Oven

Instructions

Embarking on the creation of this pizza is a delightful journey, transforming raw ingredients into a culinary masterpiece. Follow these steps with care, and you’ll be rewarded with a dish that sings of summer:

1. Preheat the oven: Begin by preheating your oven to 450°F (230°C). This initial temperature is crucial for getting the eggplant started on its tenderizing journey.
2. Prepare the eggplant: Lightly grease a baking tray with olive oil. Arrange the thinly sliced Japanese eggplant in a single layer on the prepared tray. Ensure the slices don’t overlap too much, allowing for even cooking.
3. Salt and roast the eggplant: Sprinkle the eggplant slices generously with salt. This step helps to draw out excess moisture, preventing a watery pizza and enhancing the eggplant’s flavor. Place the tray in the preheated oven and bake until the eggplant is soft and golden. This typically takes about 5 minutes per side. You’ll want to carefully flip each slice halfway through this initial roasting to ensure even browning and softening.
4. Adjust oven temperature and add pizza stone: Once the eggplant is tender and golden, turn the heat up in your oven to 515°F (270°C). While the oven is increasing in temperature, carefully place your pizza stone (if using) into the oven. Allowing the stone to heat up thoroughly is key to achieving a beautifully crisp pizza crust.
5. Prepare the pizza dough: On a surface lightly dusted with cornmeal or flour, roll out your pizza dough to your desired thickness and shape. If you’re using a pizza paddle, lightly coat it with cornmeal or flour to prevent sticking. If using a flat baking sheet, you can roll the dough directly onto it, lightly brushed with olive oil.
6. Lightly coat the dough: Once the dough is rolled out, lightly coat the surface of the dough with olive oil. This adds a subtle richness and helps to create a barrier against moisture from the toppings.
7. Assemble the pizza: Sprinkle the prepared pizza dough evenly with the shredded mozzarella cheese, leaving a small border around the edges for the crust. Next, arrange the roasted eggplant slices over the cheese in a visually appealing spoke pattern. Ensure you leave the edges bare to allow them to puff up and brown beautifully.
8. Add the finishing touches: Evenly sprinkle the diced plum tomatoes over the eggplant. Finally, dot the pizza with small spoonfuls of pesto sauce, distributing the vibrant green flavor across the pie.
9. Bake the pizza: Carefully transfer the assembled pizza onto the preheated pizza stone (or place the baking sheet directly into the oven). Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and melted. Keep a close eye on it, as oven temperatures can vary.

Expert Tips & Tricks

Crafting the perfect pizza is an art, and a few insider tips can elevate your Roasted Eggplant and Tomato Pizza from good to truly exceptional.

• Eggplant Moisture Management: When slicing your eggplant, if you notice it’s particularly watery, a quick rinse under cold water and a thorough pat dry can be beneficial. The salting step is your primary defense against sogginess, so don’t skip it.
• Pizza Stone Supremacy: A preheated pizza stone is your secret weapon for a crispy bottom crust. It mimics the intense heat of a professional pizza oven, ensuring that satisfying crackle with every bite. If you don’t have one, a thick-bottomed baking sheet can work, but the results may be slightly less crisp.
• High Heat is Key: Don’t shy away from the high oven temperature of 515°F. This intense heat is what gives pizza its signature blistered crust and rapid cooking time. Ensure your oven can reliably reach this temperature.
• Don’t Overload: While it’s tempting to pile on the toppings, remember that too many can lead to a soggy pizza. The beauty of this recipe lies in its simplicity, allowing the flavors of the eggplant, tomato, and pesto to shine through.
• Pesto Power: If you’re making your own vegan pesto, consider adding a little extra basil or a pinch of red pepper flakes for a bit of a kick.

Serving & Storage Suggestions

This Roasted Eggplant and Tomato Pizza is best served immediately, piping hot from the oven. The melting cheese, tender eggplant, and vibrant tomatoes create a symphony of textures and flavors that are at their peak when fresh. Slice it into wedges and present it on a rustic wooden board or a simple platter. A drizzle of good quality olive oil and a scattering of fresh basil leaves can add a final flourish.

Leftovers, though likely to be few and far between, can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place a slice on a baking sheet in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until heated through and the crust has regained some crispness. Microwaving is an option for speed, but it can result in a softer crust.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	387.5 kcal
Calories from Fat		178 g
Total Fat	19.9 g	30%
Saturated Fat	11.2 g	56%
Cholesterol	66.4 mg	22%
Sodium	538.7 mg	22%
Total Carbohydrate	33.9 g	11%
Dietary Fiber	18.9 g	75%
Sugars	14.3 g	57%
Protein	24.4 g	48%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a beautiful standalone creation, it also lends itself wonderfully to a little culinary experimentation.

• For a Gluten-Free Crust: Opt for your favorite gluten-free pizza dough recipe or a pre-made gluten-free crust.
• Herbaceous Boost: Consider adding a sprinkle of fresh oregano or thyme to the pizza before baking for an extra layer of aromatic complexity.
• Spicy Kick: For those who enjoy a touch of heat, a pinch of red pepper flakes sprinkled over the pizza before baking can be a delightful addition.
• Other Vegetables: While eggplant and tomato are classic, feel free to experiment with other thinly sliced summer vegetables like zucchini or bell peppers. Ensure they are pre-roasted or thinly sliced to cook through in the allotted time.
• Cheese Alternatives: If you’re not a fan of mozzarella, try a sprinkle of vegan provolone or a dairy-free feta for a different flavor profile.

FAQs

Q: Why do I need to salt the eggplant before baking?
A: Salting the eggplant draws out excess moisture. This prevents your pizza from becoming soggy and concentrates the eggplant’s natural flavor.

Q: Can I use a regular eggplant instead of a Japanese eggplant?
A: Yes, you can. However, you might need to slice it thinner or roast it for a bit longer to ensure it becomes tender. You may also want to scoop out some of the seeds if they seem particularly large.

Q: What is the purpose of the pizza stone?
A: A pizza stone absorbs and radiates heat evenly, mimicking a brick oven. This results in a crisper, more evenly cooked pizza crust.

Q: How can I ensure the pizza crust is crispy?
A: Preheating your oven to a high temperature (515°F/270°C) and using a thoroughly preheated pizza stone are the most effective ways to achieve a crispy crust.

Q: Can I prepare some of the ingredients ahead of time?
A: Absolutely! You can roast the eggplant and dice the tomatoes a day in advance. Store them separately in airtight containers in the refrigerator. This will significantly speed up your assembly time on pizza night.

Final Thoughts

This Roasted Eggplant and Tomato Pizza is more than just a meal; it’s an experience. It’s a celebration of simple, seasonal ingredients coming together to create something truly memorable. The slight smokiness of the roasted eggplant, the sweetness of the tomatoes, and the aromatic punch of pesto, all harmonizing on a perfectly crisp crust – it’s pure culinary joy. I encourage you to gather your ingredients, embrace the process, and savor every delicious bite. This pizza is a fantastic main course on its own, but it also pairs wonderfully with a crisp green salad dressed with a light vinaigrette, or a chilled glass of your favorite crisp white wine. Enjoy the journey from oven to table!