As a huge homemade pizza fan, I wasn’t sure how to go about removing the dough but decided to give eggplant a chance. I surprised myself by really loving this recipe, realizing that it’s actually the toppings that make or break the pizza, not necessarily the dough. (:
• Olive oil
• 1 Eggplant (From your local farmers market, if possible. If not, stores like Whole Foods source a decent selection of produce from local farms.)
• Pasta sauce (Here’s a post I wrote about choosing the best sauce. Here’s my favorite brand!)
• Grated cheese (Tillamook is my absolute favorite.)
• Pepperoni (I got this pepperoni from Whole Foods and love it!)
• Fresh spinach
1. Preheat oven to 375 F and line baking sheet.
2. Slice eggplant width-wise (AKA “hamburger style”) into roughly 1/2″ thick rounds.
3. Lightly brush both sides of eggplant rounds with olive oil.
4. Arrange eggplant rounds on baking sheet and add your sauce and toppings! I opted for cheese, pepperoni and fresh spinach.
5. Bake pizza rounds in the oven for about 10 minutes, or until cheese melts.