Eggplant Parmesan Pizza. Pizza lovers, yes! Today I present you with a solution to make a no-knead pizza that’s tall, soft, and fluffy, topped with eggplant.

For the topping, we were inspired by the classic eggplant parmigiana: eggplant, tomatoes, grated Parmigiano cheese, and mozzarella. At the end of the baking process, outside the oven, a generous sprinkle of cheese flakes and basil to your liking.

This pizza is divine, succulent, and flavorful. It’s also very simple to make; the only downside is the eggplants are fried. Many of you will ask if you can grill them, and I’ll say yes, of course, but I’ll also be honest, it won’t be the same. If you want to make it, fry them; it’s worth it. Maybe take a walk afterward.

A very simple rustic preparation, which takes very little time, without any special tools, just a bowl and a spoon, to have a great basic dough ready in 5 minutes, perfect for making a delicious pizza to top as you like.

This simple recipe will allow you to make a tall and soft pizza that will drive everyone crazy.
Making a soft pizza may seem difficult, but with a few small tips, you’ll get a very soft pizza.

Returning to my pizza, you might be wondering how it was made, so I’ll let you get to its preparation, which is very easy.

Difficulty: Very easy
Cost: Cheap
Rest time: 4 Hours
Preparation time: 30 Minutes
Portions: 4People
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

1,033.56 Kcal

calories per serving

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Energy 1,033.56 (Kcal)
Carbohydrates 126.47 (g) of which sugars 11.44 (g)
Proteins 40.05 (g)
Fat 42.94 (g) of which saturated 6.82 (g)of which unsaturated 16.31 (g)
Fibers 7.66 (g)
Sodium 2,105.26 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Eggplant Parmesan Pizza

2 1/2 cups all-purpose flour
2 1/2 cups Manitoba flour
1 3/4 cups water (slightly warm 70°F)
1 tsp tsp active dry yeast (fresh 6)
1 1/2 tbsp olive oil
2 tsp salt (fine)
1 1/2 tbsp sugar
to taste tomato sauce
9 oz pizza mozzarella (or fior di latte or buffalo)
to taste Parmesan
to taste Parmesan (in flakes)
1 eggplant (large)
to taste flour (to coat the eggplant)
to taste peanut oil (to fry the eggplant)
basil
salt

Tools

Baking Pans
Mixing Bowl
Kitchen Scales
Food Wraps
Frying Pan

Steps

Eggplant Parmesan Pizza

Grab a bowl and a spoon because that’s all you’ll need to prepare this extraordinary no-knead focaccia.
The first thing you should do is pour the two flours, the active dry yeast, and pour the water into a bowl.
Mix
Add the oil and salt, and if you desire, a tablespoon of sugar, which will aid the leavening.
Using a wooden spoon, mix all the ingredients vigorously to create a dense and soft dough.
Cover the bowl with plastic wrap and let the dough rest for fifteen minutes.

After that time, wet your hands with water and do some folds.
(Make a few folds to incorporate air. To make these folds, take each end of the dough and fold it toward the center).
Repeat these folds 3/4 times.
(Spaced 15 minutes apart) always wetting your hands with water.
The dough will start to get firmer.

Cover well with plastic wrap (I also put a tea towel on top) and let it rise.
In a place sheltered from drafts.
Let it rise for about 3/4 hours; times may vary depending on the season and how much yeast you used.
The dough is ready when it has tripled in size.
With this dough, you can make 1/2 pizzas depending on the baking pans you use.
Meanwhile, while the dough is rising.
Wash and slice the eggplants thinly, coat them in flour, and fry them in the oil. Drain them on a paper towel and add a pinch of salt.
Grease a baking pan.
Then turn the dough directly into the center of the pan.
The dough is very soft, let it spread by itself until it reaches the edges of the pan; it will take about 40/50 minutes.

Cover the surface of the pizza with salted tomato sauce, drizzle with olive oil, and bake.
(The tomato sauce was previously seasoned with salt before spreading it on the pizza).

Bake in a preheated static oven at maximum temperature for 15-20 minutes.

(Of course, keep an eye on it because every oven varies in heat and cooking method).

Halfway through cooking, add the eggplant slices, the well-drained mozzarella cut into small cubes, and a generous sprinkle of grated cheese, and put back in the oven for another 8/10 minutes.
When it’s golden, it’s ready to be served, flavorful and tasty.
Add Parmesan flakes and basil leaves, and you’ll taste how good it is.
Enjoy your meal.

Advice

In this recipe, I wanted to show you a classic version with tomato, mozzarella, and eggplant, which is the most popular at my house, but I assure you there are many possibilities.

I used two types of flour: all-purpose flour and Manitoba flour. But it’s fine with just all-purpose flour.

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