Pistachio Eggplant Pizza

Thursday, January 6, 2011

Pistachio Eggplant Pizza

I swear I found this on Smitten Kitchen, but have never been able to find it again.


prep time: 10

cook time: 20

total time: 30


  • 1 eggplant, diced into small cubes
  • 2 Tbsp olive oil
  • 1 cup diced fresh tomato
  • 1/4 cup chopped pistachio nuts
  • 1/4 cup finely shredded basil
  • 2/3 cup grated Parmesan
  • 1/2 cup mozzarella
  • Fresh or prepared pizza crust
  • 2 tsp cornmeal


  1. Preheat your oven to 425.
  2. Slice the eggplant into 1/2 inch slices, then stack and cut into 1/2 inch sticks, then cube.  Prepare the rest of your ingredients and have them in place.
  3. Using a parchment lined baking sheet - toss eggplant cubes with 1 tbsp olive oil, salt and pepper  Roast until starting to crisp and become tender, about 10 minutes.  Remove from the oven, then remove the eggplant from the sheet pan, but pulling the parchment paper off onto a cutting board to cool.
  4. Allow your sheet pan to cool enough to handle easily.  Spread the 2 tsp of cornmeal on the pan as evenly as possible.  Add the prepared pizza crust and stretch the dough out in the pan.
  5. Using a brush or your fingers, spread the remaining olive oil over the crust.  Sprinkle the eggplant pieces, the chopped pistachios, and tomatoes.  Then add the grated parmesan, then the mozzarella and top with finely shredded basil.
  6. Bake at 425 until toasty brown.

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