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WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
WE ARE CLOSED FOR PASSOVER ON APRIL 23, 24, 29, AND 30. ALL ORDERS PLACED DURING HOLIDAY HOURS WILL BE SHIPPED UPON REOPENING.
Eggplant Flatbread Pizzas

Eggplant Flatbread Pizzas

3 tbsp olive oil, divided
2-½ cups cubed eggplant (½ inch)
1 small onion, halved and thinly sliced
½ tsp salt
⅛ tsp pepper
1 garlic clove, minced
2 naan flatbreads
½ cup part-skim ricotta cheese
1 tsp dried oregano
½ cup roasted garlic tomato sauce
½ cup loosely packed basil leaves
1 cup shredded part-skim mozzarella cheese
2 tbsp grated Parmesan cheese
Sliced fresh basil, optional

Preheat oven to 400°. In a large skillet, heat 1 tbsp oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat.

Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil.

Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.
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