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Eggplant and Olive Pizza

Who doesn't love pizza? Eggplant has been favorite topping since some very dear friends introduced to me 20 years ago. With our crop of eggplant coming to fruition, pizza was an obvious first choice. I threw on some olives and feta to make a Mediterranean flavor profile. What's your favorite pizza topping?

For the Crust:

3 1/2 c flour

1 t pink Himalayan salt

1 package yeast

2 T olive oil


Favorite Pizza sauce (we prefer Rao's)

1 cup mozzarella

4 oz. feta

1/2 medium eggplant chopped

1/4 c Kalamata olives, halved

1/4 castelvetrano olive, halved

1. Combine flour, yeast, and salt in a bowl. Whisk together until thoroughly combined. Put water and oil into a measuring glass and add to flour mixture all at once. Mix together until dough forms a ball. Transfer dough to a floured surface and knead 5-10 minutes (until dough becomes smooth and elastic). Place in greased bowl and let rest until doubled in size, about 1 hour.

2. Place a light coating of cornmeal on countertop. Divide dough in half. Working with one half at a time, Place dough in center of cornmeal surface and stretch and turn until you achieve the desired thickness and size. Place on pizza pan and let rest an additional 10 minutes.

3. Top with pizza sauce, mozzarella cheese, olives, eggplant, and basil ribbons. Bake in 425 oven for 10 minutes or until crust is golden brown.

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