Last week, JJ challenged me to create a new pizza for dinner one night since we usually have pizza once a week. It was a success, so he challenged me to try to come up with another. I have made eggplant parmesan pizza in the past, but putting fried eggplant on pizza kind of made it not as healthy. I decided to try to make a thick sauce with sauteed eggplant so it was healthier. The earthiness of the eggplant paired really well with the sweet and smoky peppers and acidic tomatoes. This pizza was very hearty and meaty even though it was vegetarian. I think we both agreed it was another success!
Eggplant and Red Pepper Parmesan Pizza
1 batch of whole wheat pizza crust (recipe in this post)
1 tbsp. EVOO
1 small yellow onion, minced
2 garlic cloves, minced
1 large eggplant, diced (peeled or not, your preference)
1/2 cup red wine
Salt and pepper
1 tsp. fresh minced oregano
1/2 tsp. crushed red pepper flakes
1 15 oz. can petite diced tomatoes, lightly drained (with basil or Italian herbs preferred)
1 roasted red pepper, minced
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Preheat oven to 400 degrees.
Prepare pizza dough, roll out onto a pizza pan.
Heat a skillet over medium heat, add EVOO, onion, garlic and eggplant.
Season with salt and pepper, saute' for 7-10 minutes, until eggplant has softened and onions begin to brown.
Add red wine, reduce.
Add oregano, red pepper flakes, tomatoes and red peppers.
Cook for another 5 minutes, until sauce is thick and most of the liquid is gone.
Spread on the pizza dough, top with cheese.
Bake for 18-22 minutes, until golden brown and crisp.