Monday, February 22, 2010

Eggplant and Goat Cheese Pizza

I never really thought pizza would become part of my cooking repertoire.  Pizza? That's for Joe Corbis.  However, I love trying different vegetables and cheese combinations and different sauces.  It's always fun and usually delicious (one spinach and feta experiment aside).
Tonight's pizza was eggplant; and upon realizing that we were out of mozzerella, I improvised.  The results are delicious.  You will need:

  • 1/2 an eggplant, sliced thinly into small pieces.  
  • Olive oil
  • Garlic cloves
  • Tomato sauce
  • Pizza dough (use any recipe you like, I love the one from the New Best Recipe Cookbook)
  • Goat cheese
  • Parmesan Cheese, grated
  1. Preheat oven to 450 degrees.  
  2. Spread eggplant, garlic, and olive oil in a pan.  Roast in oven for 20 minutes on one side, 15 on the other while the oven preheats.  
  3. Prepare dough, preheat for 15-20 minutes in oven at the same time eggplant is roasting.  
  4. Spread tomato sauce on dough; then top with eggplant, goat cheese, and parmesean cheese. 
  5. Cook for 20 minutes.  
This is the first time a full sized pizza crust hasn't been soggy in the center, and I'm very pleased.  

1 comment:

  1. this sounds pretty tasty. i can't have cow's milk so most pizza recipe's i find online don't work for me, but with goat's cheese, this might be one i need to try.