For this month's Taste & Create, I whipped up this delicious pizza found on Perry's Plate Food Blog. I used a Calypso Eggplant which is a smaller variety. One note... cut it thin. If the pieces are too thick, it's too chewy. I also used a locally made goat cheese from Maryland's Firefly Farms. Their chevre is great on pizzas, eggs, crackers... just about anything.
I had to make a few alterations to the overall recipe... 1) I thought I had roasted red peppers but turns out they were BAD. Thank goodness I had a yellow pepper in the fridge. I roasted that under the broiler and it worked just fine. 2) I didn't make the crust... I used a pizza dough from Trader Joe's. Still yummy! My husband suggested a thin crust would be divine. Perhaps next time.
Roasted Eggplant and Caramelized Onion Pizza
adapted from Cooking with Paula Deen magazine
1/2 med eggplant, peeled and chopped
2 T olive oil
3 T butter
2 sweet onions, thinly sliced
1 c pizza sauce
1 1/2 c shredded mozzarella
6 slices turkey bacon, cooked and crumbled
1/2 c chopped roasted red peppers
1 c crumbled goat cheese
1 recipe whole wheat pizza crust
Coat eggplant with olive oil. Spread in a single layer on a baking sheet. Bake at 400 for 10-12 min or until lightly browned; set aside.
In a large dutch oven/saucepan melt butter over med heat. Add onion, cover and cook for 30 minutes. Uncover, increase heat to med-high and cook, stirring frequently until caramelized; set aside.
Spread pizza sauce over crust; sprinkle with 1 c mozzarella cheese. Top evenly with eggplant, onions, bacon and roasted peppers. Sprinkle with remaining mozzarella and goat cheese.
Bake at 425 for 12-15 min.