Skillet Pizza With Eggplant And Greens Recipes

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EGGPLANT AND TOMATO PIZZA



Eggplant and Tomato Pizza image

Categories     Tomato     Bake     Super Bowl     Vegetarian     Quick & Easy     Eggplant     Spring     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

2 tablespoons olive oil
2 cups 1/2-inch cubes Japanese eggplant (about 8 ounces)
1 medium onion, thinly sliced
1 10-ounce tube refrigerated pizza dough
8 ounces plum tomatoes, thinly sliced
3 tablespoons grated Parmesan cheese
3/4 teaspoon dried marjoram

Steps:

  • Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
  • Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
  • Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

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