Eggplant Balsamic Pizza (with 2-Ingredient Dough)
This dish is inspired by one of my favorite things to get at my favorite restaurant: vegan pizza topped with eggplant. I love oven-fried (and even regularly fried) eggplant, and it charts right up there with some of my favorite pizza toppings.
Okay, so it’s actually more of a combination of a favorite pizza and a favorite salad from said restaurant: complete with garlic, roasted red peppers, and balsamic reduction over mixed greens.
The taste of either of these dishes simply can’t be matched, but I thought hey, while I was at it, why not combine them into one of the best pizzas ever?
The two ingredient dough for this pizza is something I’ve posted about on this website before, and you can find it here. It’s great for all kinds of things (bagels, pizza dough, and more). It greatly simplifies today’s recipe!
The oven-frying of the eggplant is what takes up most of the time for this recipe. I would encourage you not to try to replace the Just Egg in this recipe, as I feel it’s the best ingredient for binding the breadcrumbs to the eggplant. Just so you know!
I can’t wait for you to try this one, folks. Enjoy!
Eggplant Balsamic Pizza (with 2-Ingredient Dough)
Ingredients
- 1 recipe 2 Ingredient Dough (see notes for link)
Oven-Fried Eggplant
- 1 small eggplant
- 1/4 cup Just Egg vegan egg replacer
- 1 cup breadcrumbs (I used panko breadcrumbs)
Toppings & Pizza Assembly
- 3 garlic cloves, minced
- pizza sauce (I used 1/2 cup)
- vegan cheese shreds as desired
- roasted red peppers as desired
- balsamic glaze garnish
- basil leaves garnish
Instructions
- At this point, you should have already prepared your 2-Ingredient Dough ball. If you haven't, do so now (see notes below for recipe link). Cover the bowl of dough with a clean towel while you work on the eggplant.
Oven-Fried Eggplant
- Preheat oven to 350F and have a rimmed baking sheet with a sheet of parchment paper on it ready. Slice your eggplant in half lengthwise, then into 1/2 inch thick slices.
- Coat each slice of eggplant in the Just Egg, then in the breadcrumbs (coat well), laying each slice on the rimmed baking sheet once coated. Spray the coated eggplant with oil spray. Bake the eggplant slices at 350F for 30 minutes, turning once halfway through cooking time (spray again with oil spray after flipping).
Pizza Assembly
- Once the eggplant is done baking and out of the oven, increase the oven temperature to 400F. Have a pizza stone ready (a baking sheet with a sheet of parchment paper on it may also be used)
- On your pizza stone or baking sheet, roll out your 2-Ingredient dough ball into a circular pizza shape no more than 12 inches in diameter (or however thin you like your pizza crust).
- Stir the minced garlic into the pizza sauce.
- Top your pizza with pizza sauce mixture, vegan cheese, the oven-fried eggplant pieces, and roasted red peppers. Bake at 400F for 10-15 minutes, until the crust underneath is golden (or cooked to your liking).
- Take the pizza out of the oven and top with balsamic glaze and basil leaves. Slice into 8 slices, and serve!
Notes
That’s today’s recipe, I hope you enjoyed it! I post lots of helpful vegan things on this blog, so if you’d like, please subscribe (in the right sidebar towards the top of the page).
Have a beautiful day. Peace!