Pizza Wednesday has been going pretty swimmingly so far...or maybe I just think that because I really like taste testing pizza?
Other Pizza Wednesday recipes: Beet Green Pesto Pizza with Roasted Beets and Goat Cheese; and Roasted Vegetable Wrap Pizza.
Inspired by Lady and Pups.
-1 eggplant, thinly sliced
-Aged Parmigiano cheese for grating
-Salt and pepper for seasoning
-1/3 cup of capers
-1/3 cup of extra virgin olive oil for frying
-1/2 cup marinara sauce
-8 ounces fresh Mozzarella cheese, sliced
Thinly slice the eggplant and coat lightly with cooking spray or oil. Top with parmesan cheese and broil for 5-6 minutes or until the cheese is crispy. Once all of the eggplant slices have been broiled, roll out the crust onto your pizza pan of choice. Top the crust with marinara sauce, the eggplant slices and sliced mozzarella cheese.
To fry the capers, heat 1/3 cup of extra virgin olive oil over high heat. Add the capers and fry for approximately 5 minutes, until the capers are shriveled and slightly crispy. Drain on a small plate covered in paper towels. Sprinkle the capers over the top of your pizza.
Bake the pizza at 350 for 15-20 minutes or until the crust is golden brown.
This pizza was awesome! The eggplant pieces didn't take too much effort to make, but they helped to make this pizza something special. The flavors of eggplant parmesan were truly invoked, without needing to go through the breading and frying process for the eggplant slices. I thought everything went really well together and the briny capers added a nice additional layer of flavor.