A crisp, Italian-inspired pizza topped with tender roasted eggplant, savory tomato sauce, creamy ricotta, mozzarella and crushed red pepper flakes. Restrained toppings and a thoroughly preheated baking surface keep the crust crisp.
$6.56
Per Serving
$1.64
Total
70 min
Prep
40 min
Cook
27 min
Difficulty
hard
Servings
50%
50%
50%
Low-moisture mozzarella cheese · 113 Gram
Kroger® Low-Moisture Part Skim Mozzarella Shredded Cheese (opens in a new tab)
25%
18%
4%
2%
2%
1%
1%
1%
Mixing Bowl
Tongs
Box grater
Chef’s knife
Oven mitts
Pizza cutter
Baking sheets
sieve
Conventional oven
wooden cutting board or pizza peelBox graterChef’s knifeBaking sheetsConventional ovenPosition racks in the lower and upper thirds of the oven. Place one rimmed baking sheet upside down on the lower rack and preheat the oven to 500°F for at least 30 minutes. Keep the dough covered at room temperature while the oven heats. Cut the eggplant into 1/4-inch-thick half-moons, mince the garlic and coarsely grate the mozzarella.
Mixing BowlsievePlace the ricotta in a fine-mesh sieve set over a bowl and let it drain for 15 minutes. This removes excess moisture that could soften the crust.
TongsOven mittsBaking sheetsConventional ovenToss the eggplant with 1 1/2 tablespoons olive oil and the kosher salt. Spread it in one layer on the second baking sheet. Roast on the upper rack for 13 to 15 minutes, turning halfway through, until browned and tender. Remove the eggplant and keep the oven and inverted baking sheet hot.
Use dry oven mitts when removing the hot baking sheet.
Mixing BowlStir together the tomato sauce, minced garlic and dried oregano.
wooden cutting board or pizza peelEvenly dust the wooden cutting board or pizza peel with most of the flour, reserving a little for any sticky spots. Stretch the dough on the floured surface into a 14-inch round, leaving a slightly thicker 3/4-inch border. If the dough springs back, cover it and let it relax for 5 minutes before continuing. Brush the border with the remaining 1/2 tablespoon olive oil. Gently shake the board to confirm that the dough slides freely; lift any sticking edge and dust underneath it with a little reserved flour.
Ensure the dough slides freely on the floured board before moving it toward the oven.
wooden cutting board or pizza peelSpread the seasoned tomato sauce over the dough, leaving the border uncovered. Sprinkle with the mozzarella, arrange the roasted eggplant in a single layer and add the drained ricotta in small teaspoon-size dollops. Sprinkle with the crushed red pepper flakes. Work promptly, then shake the board again to ensure the topped pizza still slides freely.
Work promptly and make sure the topped pizza slides freely before transferring it.
Oven mittsBaking sheetsConventional ovenwooden cutting board or pizza peelWearing dry oven mitts, partially pull out the lower oven rack. Hold the board level with and close to the hot inverted baking sheet without touching it. Use a quick forward-and-back motion to slide the pizza directly onto the hot sheet. Return the rack to the oven and bake for 11 to 13 minutes, until the bottom is crisp and deeply golden and the cheese is bubbling. Wash and dry the cutting board while the pizza bakes.
Use dry oven mitts when working near the preheated baking sheets.
Keep hands and the wooden board from touching the hot baking sheet during the transfer.
Do not place parchment paper on the 500°F baking surface.
Pizza cutterwooden cutting board or pizza peelTransfer the pizza to the clean cutting board and let it rest for 3 minutes. Cut into 8 slices and serve hot.
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