Eggplant Pizza

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Admittedly, while this recipe is mine, the idea was not. I had a co-worker a few years back who told me about them. I forgot about them for years until recently and they’ve been a huge hit with my husband and kids. Frankly, I’m really not an eggplant fan. I don’t mind it diced and roasted with other vegetables but I struggle with it in many other forms. However, with eggplant pizza, you don’t get that mushy texture that sometimes happens with eggplant. So if you think you don’t like eggplant, give this a try and I think you’ll be pleasantly surprised.

Begin by slicing the eggplant in to 12 slices. You want the slices to be on the thicker side. Too thin and they will be difficult to remove from the baking sheet. Discard the top and bottom pieces and place the slices on a baking sheet (with parchment paper/silpat mat). Preheat the oven to 400.

Precooked

Pour 1/4 cup of oil in to a small bowl. Brush the oil on top of each slice. Place the baking sheets in the oven for 15 minutes. If you prefer it to be more crispy than tender, 15 minutes should do it. If you prefer it more tender (closer to “mushy”) 20 minutes should work. Once they have cooked, remove from the oven and drop the temperature to 350.

After roasting: *on the right you can see my thin spots burned a bit. Tasted fine, but that’s why thicker is better*

Gather the toppings. You will need about 1 1/2 cups of canned crushed tomatoes, 1/2 tbsp of Italian seasonings, 2 cups of mozzarella, and 1/4 cup of bread crumbs. Spread the crushed tomatoes on each of the slices, followed by a sprinkle of Italian seasonings on each slice. Finally, top each slice with mozzarella and a sprinkle of bread crumbs.

All the toppings.

Place the baking sheets in the oven for about 10 minutes or until cheese has fully melted.

Eggplant Pizza 3 ways: Mom & Dad, baby, and toddler.

Eggplant Pizza

Ingredients:

  • 1 eggplant
  • 1/4 cup oil
  • 1 1/2 cup canned crushed tomatoes
  • 1/2 tbsp Italian seasonings
  • 2 cups mozzarella
  • 1/4 cup bread crumbs

Instructions:

  1. Slice eggplant into 12 slices, keeping them on the thicker side. If they are too thin, they will be hard to remove from the try. Discard the top and bottom and place the slices on a prepared baking sheet. Preheat oven to 400.
  2. Pour 1/4 cup of oil and brush the oil on top of each slice. Place in the oven for about 15 minutes.
  3. Remove the baking sheets and drop the oven temperature to 350. Spread the sauce, Italian seasoning, mozzarella, and bread crumbs on each slice.
  4. Place the pizzas back in the oven for about 10 minutes or until the cheese has fully melted.

Taco Pizza

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Growing up there was this little pizza shop near us that served wonderful taco pizza. It’s been probably 10 years since I’ve last had taco pizza and I decided to make my own. I used the 2-ingredient pizza dough and a homemade taco-ish seasoning but this would easily work with store bought crust and a packet of taco seasoning.

Begin by combining 1/2 a cup of TVP with 1 tsp cumin, 1/2 tsp paprika, 1/4 cayenne, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/4 tsp garlic powder and 3/4 cup of water. Bring the water to a boil. Once boiling, remove from heat and let sit 5-10 minutes until liquid is absorbed. Add salt and pepper to taste.

Meanwhile make 2-ingredient pizza dough. Place 2 cups of self-rising flour in a large bowl with 2 cups of plain greek yogurt. Gently fold the yogurt into the flour. Initially use a spatula, but once mostly combined it will likely to be easier to finish combining by hand. Roll the dough into a ball and lay it out on a floured work surface.

Roll the dough out into a circular shape, as best as possible. I split my dough into one small ball of dough, one medium large because my husband doesn’t like any kind of condiment and I was determined to replicate the restaurant pizza, which required dressing. So he got his own pizza.

Anyways, once you roll out the pizza transfer the rolled out dough to a baking sheet with parchment paper or a silpat mat. Spread 1/2 cup salsa across the dough leaving the edge for crust, then add about 1 cup of cheese, 6 quartered cherry tomatoes, 1 thinly sliced bell pepper, and 3 tbsp of the cooked TVP.

Place the pizza in the oven (preheated to 425) and bake for about 15-20 minutes. The pizza is done once the edges start turning lightly brown and the cheese has fully melted. Remove the pizza and add a few pinches of shredded lettuce, a drizzle of ranch, and a small handful of crunched up chips. Serve and enjoy!

All the things.
Husband’s pizza

Taco Pizza

Ingredients:

  • 1/2 cup TVP
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cayenne
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 3/4 cup water
  • 2 cups self-rising flour
  • 2 cups plain greek yogurt
  • 1/2 cup salsa
  • 1 cup of mozzarella cheese
  • 6 cherry tomatoes (quartered)
  • 1 bell pepper (thinly sliced)
  • shredded lettuce
  • ranch dressing
  • optional: crunched up tortilla chips, olives

Instructions:

  1. In a sauce pot, combine TVP with cumin, paprika, cayenne, chili powder, onion powder, and garlic powder and water. Bring this to a boil then remove from heat and let sit for 5-10 minutes until all liquid is absorbed.
  2. Begin making your pizza dough. Combine 2 cups greek yogurt with 2 cups of self-rising flour. This gets very sticky so begin mixing with a spatula, once flour coats the yogurt you may have to use your hands to finish combining.
  3. Sprinkle a work surface with a bit of flour then lay the dough out. Roll the dough out until it’s semi circular. Alternatively, you can break it in half and make 2 pizzas which is what we usually do.
  4. Transfer dough to a prepared baking sheet. Place 1/2 cup of salsa in center and spread around evenly.
  5. Add all remaining topping except lettuce, dressing, chips and olives (if using).
  6. Place pizza in the oven at 425 for 15-20 minutes until crust is lightly brown and cheese has fully melted.
  7. Once the pizza is done, remove from the oven and add the last of the toppings (lettuce, dressing, chip crumbles) before cutting and serving.

Grilled Pizza

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Grilled pizza has been a common recipe in my family for years but I just found out that not everyone knows that you can grill pizza. Got to say this is my absolute favorite way to eat pizza. I would choose this pizza over take out any day. The crust turns out with an excellent crunch you can’t get through take out and start to finish it takes about 15 – 20 minutes.

So you begin by making your pizza dough. It’s a 1:1 ratio of self-rising flour and plain greek yogurt (whole milk or non-fat, both work). Easy to adjust if you have more or less people. We do 2 cups flour, 2 cups yogurt so that there are leftovers for lunch the next day. I usually do a heaping 2nd cup of flour because I find 2 level cups leave it a bit too sticky to work with.

Place the flour in a large bowl followed by the yogurt. Using a silicone spatula, fold the yogurt into the flour until just combine. It’s difficult to combine this without using your hands but this is about the point where it’ll be workable with your hands.

Continue combining the dough until all the yogurt is mixed in and there are no dry spots. Once it has all mixed together, sprinkle flour on your work surface and place the dough down. Roll it out until pizza ish shaped. We normally split the dough in half and make 2 separate pizzas. Also, I’ve never been able to get mine to be a circular pizza. Usually ends up looking like Australia or Ireland, which tastes just the same.

Sprinkle a baking sheet with a bit of flour and transfer the dough on to it. Bring your rolled out dough to the preheated grill. Place the dough directly on the grill, cooking for a few minutes and checking to make sure it doesn’t burn. Once the one side is cooked, flip (using a grill spatula and tongs) to cook the other side.

Once both sides are cooked, remove the crust and top with your preferred toppings. We did pizza sauce, mozzarella, teriyaki tofu, bell pepper, onion, and a sprinkle of feta. Place the pizza with toppings directly back on the grill to melt the cheese.

Key for this whole process is keeping an eye on the pizza, top and bottom, the whole time. The bottom can burn easily so just check it regularly and adjust the temperature as needed. Once the cheese has had time to melt, you are ready to serve.

Grilled Pizza

Ingredients:

  • 2 cups self-rising flour (+ a little extra for work surfaces)
  • 2 cups non-fat plain greek yogurt
  • pizza sauce
  • 2 cup bag of mozzarella cheese
  • Toppings of choice: bell pepper, onion, tofu, cherry tomatoes, other veggies, feta, black beans, whatever you prefer

Instructions:

  1. Place 2 cups of self-rising flour in a large bowl with 2 cups of non-fat plain greek yogurt. Fold these together using a silicone spatula until yogurt is well combined with the flour. Once mostly combined, use your hands to combine it the rest of the way until dough is fully formed.
  2. Sprinkle your work surface with a bit of flour and place the dough down. Separate the dough into 2. Roll out the first half of the dough using a rolling pin, sprinkling a bit of flour if there are spots that stick.
  3. Transfer dough directly onto the preheated grill. Cook on a medium low flame until the first side is cooked. Check this regularly and adjust temperature as needed to assure it does not burn. Once the first side has cooked, flip using a spatula and tongs and cook the other side.
  4. Remove from the grill and add sauce, cheese, and any desired toppings. Place the pizza directly back onto the grill. Allow this to remain on the grill until the cheese has melted, still frequently checking the bottom to assure it doesn’t burn. Once cheese has melted, time to enjoy!