Eggplant Margherita Pizza
Eggplant Margherita Pizza

Good pizza is simple pizza. The sauce should cook on the pizza while the crust is baking leaving less dishes to clean. The pizza should only bake for a few minutes, and be placed on the hot stone before adding toppings to ensure a crispy bottom that can hold up the amount of sauce you like on your pie. 


  • 1 medium sized eggplant
  • 1 can whole peeled san marzano tomatoes
  • 1 ball fresh mozzarella, or 4-5 smaller rounds
  • Salt & Pepper
  • Olive oil 
  • pizza dough 
  • 4-5 leaves of fresh basil



  1. Pre heat oven to 400˚ F. Cut eggplants down the middle and brush surfaces with olive oil. Sprinkle on salt and pepper. 
  2. Place, cut side down onto baking sheet and roast in the 400˚ over for 30- 40 minutes, or until the eggplants are caving in on themselves. 
  3. When the eggplants are done, remove from the oven, add pizza stone, and turn oven to 500˚ F. 
  4. In a small bowl, scrape out the insides of the roasted eggplants, add the whole tomatoes (only add the intact tomatoes- not juice), and a tsp of salt. Combine together using the back of a fork and drain out any liquid that has come out of the tomatoes using a fine mesh strainer. 
  5. When ready bake the pizza, spread dough into a circle on the pizza peel. Remove stone from the oven and slide the dough onto the stone. This helps the bottom get extra crispy. Drizzle with olive oil, spread on tomato-eggplant sauce, and top with the mozzarella. 
  6. Place in oven and bake for 5 minutes on 500˚ and then turn on broiler, and broil until the topping is no longer liquidy, the cheese is bubbling and starting to brown and the crust has started to turn black. 
  7. Remove from oven, let cool and sprinkle on basil.