Eggplant has always been one of those toppings that seems to be offered at every pizza shop, but rarely ordered. To be honest, I don't think I've ever ordered one. I just can't stand seeing peoples debauchery of an eggplant pizza, with chewy, soggy eggplant on top of a tasty cheese pizza.
We decided to change the idea of eggplant pizza and treat it like we were playing with pepperoni. We took our eggplant, sliced paper thin rounds, tossed them with olive oil, salt and pepper (mimicking the fat from pepperoni) and threw them on the pizza. We also put some very cutely diced white onion to add an additional punch to the flavor.
Check it out and see what the pizza world has been missing out on. A crispy eggplant pizza, made the Baking Steel way...the only way.
(Serves as many as you'll give it too)
1 no knead pizza dough
2 oz no cook tomato sauce
3 oz fresh mozzarella cheese
2 oz fontina cheese, grated
3 oz eggplant, sliced into thin rounds
2 oz vidalia onion, small dice
olive oil, salt and pepper
1. Preheat your oven with your Baking Steel on the top rack for 1 hour
2. As soon as you stretch out pizza dough to a 12 inch cylinder, switch oven to broil.
3. Place dough on peel and add a few spoonfuls of sauce, as pictured below. Fresh mozzarella and fontina on top. Give a nice dose of olive oil too.
4. Spread your eggplant slices around the pizza. Don't be afraid to reach the very rim of the crust too. Top with the diced onion.
5. Launch your pizza towards the back of the steel and let loose. After 60 seconds, open oven and give the pizza a 180 turn
6. Broil for another 1-2 minutes until desired brownness.
7. Remove from oven, take a photo, slice and serve.