AMAZING EGGPLANT ZUCCHINI PARMESAN PIZZA
Oh my gosh, this is soooo good! Different than most pizzas that you might come across and different than the other couple of eggplant parmesan recipes that I saw on 'Zaar. The marinara sauce really brings out the flavor of the veggies. And it includes not just eggplant but zucchini as well. Mmm! The crushed red pepper adds a bit of spice, so if you want to tone it down, you might leave that off--but I liked it as is.
Provided by AndreaVT96
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place zucchini and eggplant in a single layer on 2 baking sheets that have been coated with cooking spray.
- Lightly coat eggplant and zucchini with cooking spray as well.
- Bake at 400 degrees for 15 minutes on each side or until tender and lightly browned.
- Increase oven temperature to 425 degrees.
- Place the pizza crust on a baking sheet.
- Spread marinara sauce over crust, leaving a one-inch border.
- Layer the veggies over the sauce and top with remaining ingredients.
- Bake at 425 degrees for 10 minutes.
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 133.9, Fat 5.9, SaturatedFat 2.9, Cholesterol 15.8, Sodium 484.9, Carbohydrate 12.8, Fiber 3.1, Sugar 8, Protein 8.4
ZUCCHINI AND CARAMELIZED-ONION PIZZA
Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees, with a rack in lower third. Heat 2 tablespoonsoil in a skillet over medium-high. Add onions and garlic;cook, stirring frequently, until onions are soft and golden, about10 minutes. Meanwhile, brush a 13-by-18-inch rimmed bakingsheet with 2 tablespoons oil. Place dough on center of sheet and,using your hands, stretch and fit it to edges.
- Toss zucchini with remaining 1 tablespoon oil; season with saltand pepper. Spread onion mixture evenly over dough, leaving a1/2-inch border. Top with zucchini; sprinkle with feta.
- Bake until crust is golden brown and zucchini is tender, about25 minutes. Top with olives and mint; sprinkle with red-pepperflakes. Cut into pieces and serve.
DEEP-DISH PIZZA WITH ZUCCHINI, ONION, AND EGGPLANT
Make and share this Deep-Dish Pizza With Zucchini, Onion, and Eggplant recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack on the 2nd-lowest level in the oven and place a baking stone on the rack; preheat oven to 500°.
- Brush a 14-inch round deep-dish pizza pan with ½ tablespoon olive oil.
- Starting in the middle and using your fingertips, press the dough evenly to cover the bottom and about 2 inches up the sides of the pan.
- Cover the pan with plastic wrap or a clean kitchen towel and let dough rise in the pan for 15-20 minutes.
- Meanwhile, in a large skillet over med-high heat, warm the remaining 2 tablespoons oil; swirl pan to coat.
- Add in garlic and onion; stir/saute 3 minutes, until soft but not brown.
- Add in the zucchini and eggplant; continue to saute/stir until the vegetables are crisp-tender and beginning to brown at the edges, about 8 minutes.
- Season with salt and pepper; remove pan from heat and set aside to cool slightly.
- Assemble pizza: lightly press the dough up the sides of the pan if it has slid back down.
- Lay half of the mozzarella slices over the pizza dough, overlapping them to cover the dough completely.
- Scatter the cooked vegetables over the top.
- Place the rest of the mozzarella over the top.
- Ladle the tomato sauce evenly over the mozzarella; sprinkle with parmesan cheese.
- Place pizza in the oven on the baking stone and decrease heat to 450°.
- Bake about 30 minutes, until the crust is crisp and a deep golden brown and the cheese is golden.
- Remove pizza from oven and place on a wire rack to cool 5-7 minutes.
- Use a knife to loosen the crust from the sides of the pan; cut pizza into large wedges and then slide a metal spatula under the bottom of the crust to remove and lift out wedges; serve immediately.
Nutrition Facts : Calories 687.5, Fat 43, SaturatedFat 19, Cholesterol 100.6, Sodium 2403.7, Carbohydrate 40.7, Fiber 6.3, Sugar 26.3, Protein 36.9
SICILIAN DEEP DISH EGGPLANT (AUBERGINE) PIZZA
There is a lot of flavor in this delicious pizza, and since the recipe was found in Cooking Light Annual Recipes for 1999, it's not loaded with fat. I'm sure you could add some of your favorite pizza toppings, like pepperoni, red pepper flakes, olives, etc. to make even better.
Provided by Geema
Categories Savory Pies
Time 2h30m
Yield 2 pizzas
Number Of Ingredients 19
Steps:
- Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
- Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
- Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
- Turn dough out onto a lightly floured surface.
- Knead until smooth and elastic (about 5 minutes).
- Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top.
- Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
- Punch dough down; divide dough in half.
- Roll each half of dough into a 11 inch circle on a lightly floured surface.
- Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
- Press dough up the sides of the pan.
- Cover and let rise until puffy-- about 30 minutes.
- Preheat oven to 375°F.
- Combine eggplant and next 3 ingredients.
- Place eggplant mixture on a jelly roll pan, spreading evenly.
- Bake at 375°F for 30 minutes, or until tender.
- Remove eggplant from oven and increase oven temperature to 400°F.
- Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
- Top with cheese.
- Bake at 400°F for 30 minutes or until crusts are lightly browned.
Nutrition Facts : Calories 1346, Fat 43.9, SaturatedFat 17.4, Cholesterol 88.5, Sodium 2418.9, Carbohydrate 188.8, Fiber 19, Sugar 18.6, Protein 51.5
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