Roasted Tomato Eggplant And Smoked Mozzarella Pizzas Recipes

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ROASTED EGGPLANT AND TOMATO PIZZA



Roasted Eggplant and Tomato Pizza image

Make and share this Roasted Eggplant and Tomato Pizza recipe from Food.com.

Provided by ShortieNJ

Categories     < 60 Mins

Time 35m

Yield 1 pie, 1-2 serving(s)

Number Of Ingredients 7

5 ounces pizza dough
1 Japanese eggplant (skin on, thinly sliced at an angle)
3/4 cup mozzarella cheese (shredded)
2 tablespoons plum tomatoes (diced)
2 teaspoons pesto sauce
olive oil
salt

Steps:

  • preheat oven to 450.
  • arrange eggplant slices in single layer on greased baking tray.
  • sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
  • turn heat up to 515 and place pizza stone in oven.
  • roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
  • sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
  • sprinkle with tomatoes and dot with pesto.
  • bake 8-10 minutes.

Nutrition Facts : Calories 387.5, Fat 19.9, SaturatedFat 11.2, Cholesterol 66.4, Sodium 538.7, Carbohydrate 33.9, Fiber 18.9, Sugar 14.3, Protein 24.4

EGGPLANT, TOMATO AND MOZZARELLA STACKS, HOT OR COLD



Eggplant, Tomato and Mozzarella Stacks, Hot or Cold image

So easy, so few ingredients, and so tasty! Simply heat this in winter for a side dish, or serve it cold with a vinaigrette dressing in summer, as a salad. It's best to use fresh herbs, which I could not get because I made this in midwinter and I had to use dried herbs.

Provided by Zurie

Categories     Cheese

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 eggplants (nicely round, not slender)
4 teaspoons olive oil (or more)
2 large ripe tomatoes
8 slices mozzarella cheese (pre-spiced is fine)
finely chopped herbs (like basil, oreganum, thyme)
salt and black pepper
4 tablespoons vinaigrette dressing (if making this a salad)

Steps:

  • Heat oven to 350 deg F/180 deg Celsius.
  • From each eggplant/aubergine, slice 6 rounds, about 1/3" thick. Discard the thinner ends. You now have 12 rounds. Put a sheet of nonstick baking paper on a cookie tin. Arrange the slices in a single layer, and drizzle each with a little olive oil.
  • Bake for about 15 minutes, or until the slices are soft -- do not burn. Cool and keep.
  • To assemble, slice each tomato into 4 even slices, discarding the ends, so you have 8 tomato slices.
  • Chop your herbs of choice finely, or use dried herbs if fresh herbs are not available.
  • Starting with an eggplant slice, stack each of 4 stacks as follows: eggplant, tomato, mozzarella, eggplant again, tomato slice, eggplant, mozzarella slice.
  • SEASON each layer lightly as you go, with just tiny pinches of salt, and a sprinkle of herbs and black pepper.
  • You will have 4 stacks, serving 2 - 4 people.
  • As a warm side dish: heat gently in a warm oven (under cooking point of 212 deg F) until the tomato slices are warm and the mozzarella melts. Delicious with fried chicken pieces/.
  • As a salad: drizzle with a tangy French vinaigrette and serve with toasted bruschetta slices.

Nutrition Facts : Calories 712.7, Fat 52.1, SaturatedFat 19.6, Cholesterol 91.3, Sodium 743.6, Carbohydrate 36.5, Fiber 17.8, Sugar 17.5, Protein 31.9

EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART



Eggplant, Tomato, and Smoked Mozzarella Tart image

Adapted from Cooking Light. The crust has a crispy texture like a thin-crust pizza, and it was soo delicous that it reminded me of my trip to Italy, where the tomatoes tasted so fresh. My husband and I demolished the dish in one meal because it was that good! Every ingredient is low-fat, but very flavorful. I also enjoy this dish because it's beautiful to serve if you have company. This meal is one of my new favorites! Note: If you can't find smoked mozzarella (like us), add a few dashes of liquid smoke to the mozzarella, to taste. Works like a charm!

Provided by vegwifeyshan

Categories     Vegetable

Time 1h10m

Yield 1 tart, 4 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 tablespoon toasted wheat germ
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/4 cup water
1 tablespoon olive oil
cooking spray
1 (1 lb) eggplant, cut crosswise into 1/4-inch-thick slices
3/4 teaspoon salt, divided
1/2 teaspoon olive oil
4 garlic cloves, thinly sliced
1 tablespoon fresh basil leaf, chopped
1 1/2 teaspoons fresh oregano, chopped, can use 2 tsp dried
1 1/2 teaspoons of fresh mint, chopped
2 plum tomatoes, thinly sliced (about 6 ounces)
1/2 cup smoked mozzarella cheese, shredded, divided
2 tablespoons parmesan cheese, freshly grated, can use Pecorino Romano

Steps:

  • Preheat oven to 400°.
  • To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
  • Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
  • Add water and 1 tablespoon oil, stirring to form a soft dough.
  • Turn dough out onto a lightly floured surface; knead lightly 4 times.
  • Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
  • Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
  • Unwrap dough, and place chilled dough on plastic wrap.
  • Cover with 2 additional sheets of overlapping plastic wrap.
  • Roll dough, still covered, into an 11-inch circle.
  • Remove top sheets of plastic wrap.
  • Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
  • Remove remaining plastic wrap.
  • Press dough against bottom and sides of pan.
  • Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
  • Cool completely on a wire rack.
  • To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
  • Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
  • Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
  • Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
  • Bake at 400° for 20 minutes.
  • Stack eggplant slices on a plate; cover with plastic wrap.
  • Let eggplant stand 7 minutes to steam.
  • Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
  • Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
  • Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
  • Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
  • Bake at 400° for 10 minutes or until cheese melts.
  • Cut into 8 wedges.

Nutrition Facts : Calories 248.8, Fat 8.6, SaturatedFat 3, Cholesterol 13.3, Sodium 804.1, Carbohydrate 34.8, Fiber 5.8, Sugar 3.8, Protein 9.5

ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA



Roasted Eggplant and Buffalo Mozzarella Pizza image

In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.

Provided by Melissa Clark

Categories     dinner, lunch, pizza and calzones, main course

Time 19h30m

Yield 4 12-inch pizzas

Number Of Ingredients 15

1 1/2 teaspoons active dry yeast
1 3/4 cup/420 milliliters warm, not hot, water
2 teaspoons extra-virgin olive oil, plus more for the bowl
4 1/2 cups/575 grams all-purpose flour
2 teaspoons kosher salt
2 pounds eggplant, cut into 1-inch cubes (2 medium, or 1 large)
Extra-virgin olive oil, as needed
Kosher salt, as needed
Black pepper, as needed
1/2 cup canned plum tomatoes, puréed
4 to 8 garlic cloves, thinly sliced, to taste
Red-pepper flakes, as needed
8 ounces fresh buffalo mozzarella
Basil leaves, torn into pieces
Flaky sea salt

Steps:

  • Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
  • Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
  • Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
  • When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
  • Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
  • On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
  • Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
  • Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.

Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams

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