Eggplant & Roasted Red Pepper Pizza with a Balsamic Glaze

Eggplant Roasted Red Pepper Pizza

Unsure of what to make tonight? Try this eggplant pizza recipe!

At first when I ran across the original eggplant pizza recipe in my Pizza book (Brigit Binns), I thought “who in the world would want eggplants on their pizza.” Well, apparently me.

The only reason I decided to give it a shot was #1 – I was making two pizzas and I knew we wouldn’t starve if we decided to throw it away and #2 – I had eggplants in the fridge that were going bad.

I first made the dough from my pizza recipe book – see below for recipe link. The more you cook/bake, the more you realize just how close dough recipes are. They are basically the same with just a few tweaks here and there so if you have your own dough recipe that you prefer to use, that would be perfectly fine as long as you roll your crust out to be very thin. I use parchment paper underneath to make the transfer from countertop to pizza stone/baking sheet much easier.

While the dough was rising, I got all the toppings ready. I baked the eggplants first (see this post). And then I shredded the cheese, roasted red peppers, and caramelized some onions. The dough was finished rising at this point and I formed it into a very thin circle and transferred the parchment paper/dough to a rimless baking sheet. Then I put all the toppings on and at the last minute, I decided to add a Balsamic Glaze to the top. I’m not sure what sparked that idea but it was the best idea I *ever* had. I drizzled it on top and baked it for 11 minutes.

Wow. We both loved it. Better than our typical pesto cheese pizza. I was amazed that it turned out so well and we both agreed that the balsamic glaze is what did it. So much flavor and it really reminded us of an expensive gourmet pizza.

*I changed the original eggplant recipe from the book quite a bit which is why I have not included it. The original recipe calls for less eggplant, uncaramelized onions, oregano, fontina cheese, capers, and NO balsamic glaze. Below is my own recipe.

 Recipe & Ingredients 

Thin crust pizza dough  
2 eggplants, baked 
 roasted red pepper, about 1/4 cup
3 oz asiago cheese
3 oz mozzarella cheese
1 onion, caramelized
Balsamic Glaze

*Preheat your oven and pizza stone (if using) to 450F.

Shredded cheeses

Eggplant Roasted Red Pepper Pizza

Note the parchment paper underneath the pizza. This is all sitting on a rimless sheet.

Eggplant Roasted Red Pepper Pizza
Ready to go into the oven. Note the shaved cheeses and drizzled glaze.
Eggplant Roasted Red Pepper Pizza
Spread roasted red peppers on the bottom of the rolled out dough. Add the eggplants on top, along with the caramelized onions. Then top with shredded cheeses. If you do not have asiago, I would substitute swiss, gruyere, parmesan, Fontina. I would NOT use cheddar, colby, monterey jack. But that’s my opinon :)
Drizzle with balsamic glaze. And sprinkle with a bit of sea salt. Transfer the whole parchment paper sheet with dough to pizza stone (use the rimless baking sheet to guide parchment paper on stone) or leave on the baking sheet it is currently on if not using a pizza stone. Super easy and no mess. Trust me, I learned from experience.
Bake on preheated pizza stone at 450F about 11 minutes. 



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