Name: Eggplant and Olive Tapenade Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large eggplant; 2 teaspoons garlic salt (I use dried, roasted garlic and salt in a grinder); 3 Tablespoons olive oil; 1 cup assorted, pitted olives (you can find these at a deli counter); 1.5 Tablespoons olive oil; 2 teaspoons lemon juice; 1 Tablespoon anchovy paste or 2 anchovies (optional – NOT vegetarian); 1.5 teaspoons capers (optional); 1/2 recipe of my Perfect Pizza Dough, rolled out on parchment and ready to be baked; 3/4 cup pizza sauce; 1 lb fresh mozzarella, sliced; 1/4 cup olive tapenade (recipe below); 1 garlic roasted eggplant (recipe below); 8-10 medium leaves fresh purple basil (or regular basil), roughly chopped

Description

Garlic roasted eggplant, a salty mix of olives, and fresh mozzarella take center stage in this favorite pizza.

Ingredients

Scale

For Garlic Roasted Eggplant

1 large eggplant
2 teaspoons garlic salt (I use dried, roasted garlic and salt in a grinder)
3 Tablespoons olive oil

For Olive Tapenade

1 cup assorted, pitted olives (you can find these at a deli counter)
1.5 Tablespoons olive oil
2 teaspoons lemon juice
1 Tablespoon anchovy paste or 2 anchovies (optional – NOT vegetarian)
1.5 teaspoons capers (optional)

For Pizza

1/2 recipe of my Perfect Pizza Dough, rolled out on parchment and ready to be baked
3/4 cup pizza sauce
1 lb fresh mozzarella, sliced
1/4 cup olive tapenade (recipe below)
1 garlic roasted eggplant (recipe below)
8–10 medium leaves fresh purple basil (or regular basil), roughly chopped

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Instructions

For Garlic Roasted Eggplant

Put pizza stone in oven (to prep it for the crust) and preheat to 500 degrees.
Slice Eggplant in 1/2″ slices, then quarter the slices to form wedges.
Spread olive oil on a large baking sheet and roll cut eggplant in oil to coat.
Sprinkle with garlic salt.
Bake for 10 minutes, flip eggplant slices, then bake for 10 minutes more (20 min total)

For Olive Tapenade

While eggplant roasts, combine all tapenade ingredients in a food processor or blender and blend until the mixture becomes a coarse paste. Add extra olive oil if needed.

For Pizza

Par-bake crust for 6 minutes at 500 degrees on the pre-heated pizza stone.
Remove from oven and top with sauce, mozzarella, roasted eggplant, and olive tapenade.
Bake for 6 minutes, remove from oven, and top with rough-chopped basil.

Notes

Total Recipe Time assumes you have made the dough ahead of time. If not, include an additional hour of time to make the dough and let it rise.
Recipe Remix: You will have extra olive tapenade leftover – top some turkey sandwiches, dip pita chips in it, make a muffaletta, mix it into your tuna salad, or stuff it into some boiled eggs.

Nutrition

Serving Size: 4