Eggplant Pizza


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Eggplant Pizza

September 21, 2016
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Eggplant Pizza

Eggplant Pizza

Man, I am on a Pizza KICK!  


I especially love the dough; it’s so easy to make and makes all the difference in the world!

I loved being able to walk out into my garden, pick this fresh eggplant, and serve it to my family all within an hour. It makes one feel so accomplished. You grow it, you nurture it, and even more, you use it to nourish your peeps. Talk about satisfaction!

Eggplant on a plant

Thankfully for you, eggplant is in season right now in California, so even if you don’t grow your own eggplant, you can easily waltz right into the store and buy yourself one of these purple beauties and create this pizza in a snap.



Sliced eggplant

Firstly, slice the eggplant into thin(ish) slices. You can cut them lengthwise or crosswise, totally up to you. I like the shape of the eggplant, so I went lengthwise!


Mozzarella on pizza dough

Using our dough recipe included, add fresh mozzarella discs to the prepared dough.


Red onion added to pizza

Sprinkle with a bit of chopped red onion.


Eggplant slices added on top

Cover with the sliced eggplant (I sautéed mine in olive oil for a few minutes before).


Cheese and mushrooms added to pizza

Top with a bit of shredded mozzarella, parmesan and maitake mushrooms. Now don’t let the mushroom type scare you…


They are grown right here in California!


California grown mushrooms in package

I found this Culinary Mix of Mushrooms from Gourmet Mushrooms at my local Vons! I always have one of these packages in my refrigerator to use it throughout the week.


Eggplant Pizza Baked

Lastly, bake the pizza at a very high heat, 550 degrees, and sprinkle with chopped fresh basil to top it off.


Eggplant Pizza sprinkled with sliced basil

Crisp, Tasty Perfection!


The eggplant is very mild, so no need to worry about overpowering flavors. The cheese and the sautéed eggplant just seem to melt into each other and create a beautiful dish for you and your family to enjoy.


Eggplant Pizza slices

Eggplant Pizza slice

The perfect fall dinner!


Here is the easy recipe for ya….

Eggplant Pizza
Serves 6
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Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
Prep Time
1 hr 15 min
Cook Time
15 min
Total Time
1 hr 30 min
  1. For dough
  2. 3 3/4 cup all purpose flour
  3. 2 teaspoons kosher salt
  4. 1 2/3 cups lukewarm water
  5. 2 teaspoons sugar
  6. 2 teaspoons active-dry yeast
  7. 2 teaspoons olive oil
  8. For Pizza
  9. 1 eggplant, sliced 1/4" thin
  10. 1/8 red onion, chopped
  11. 1 ball fresh mozzarella, sliced
  12. 1/4 cup shredded parmesan
  13. 1/4 cup shredded mozzarella
  14. 6 oz. maitake mushrooms (or any other variety)
  15. fresh basil leaves, chopped
  1. To make the dough, place the flours and salt in a stand mixer fitted with a dough hook. Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, about 10 minutes.
  2. Divide the dough into three equal balls. Line a cookie sheet with parchment paper. (Be sure to oil the parchment paper.) Place the balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. Let the balls rise in a warm spot until they have doubled in bulk, about one to two hours
  3. Preheat oven to 550 degrees
  4. Sauté the sliced eggplant in a bit of olive oil on both sides in a pan (I used cast iron)
  5. To roll out the dough, dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion
  6. Top the pizza dough with sliced fresh mozzarella
  7. Sprinkle with red onion and then add the sautéed eggplant
  8. Sprinkle with additional shredded mozzarella and parmesan
  9. Dot the top with mushrooms
  10. Bake for 10-14 minutes or until browned and dough is cooked
  11. Slice and sprinkle top with chopped fresh basil
  1. You will have one ball of dough leftover, you can make an additional pizza, or wrap in plastic wrap and put in the freezer until ready to use.
California Grown

Don’t forget to check out these other pizzas we’ve made!


Nectarine Arugula Pizza

Nectarine Arugula Pizza Recipe! So good :)


Pear Prosciutto Pizza

Pear & Prosciutto Pizza topped with red onion and gorgonzola. Yum-O-Licious!


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