The healthiest and most delicious alternative to pizza crust!
It was about time for a new recipe, wasn’t it?
Summer vacation is probably over for most of us. I hope you had a great time, lots of relaxing moments and hopefully you came back with your mind full of beautiful summer memories. Make sure you lock them up safely in a mental treasure chest. They’ll be your best companion through the long, dark winter nights.
But winter seems so far away. We don’t need to think about it just yet. On the contrary, we still have some summertime left to enjoy. Or summer recipes! And we are going to do so with a summer vegetable that I personally am in love with. And I was really happy to find out during the summer that many of my friends are, too!
Are you an eggplant lover, too? After this recipe you’re going to be, for sure! Because there are so many people out there who love pizza but usually say no to it because of its carb-loaded crust. But what if it’s replaced with a delicious roasted summer vegetable? Which actually makes it so much lighter, healthier and gluten-free?
Preparing and roasting the eggplants takes some time but there’s nothing difficult about it. You just need to salt them slightly and let them stand on paper towels for a while. You will soon notice that the towels will start getting wet. This is exactly what we want. To take away as much of their water content as we can and with it some of their natural bitterness. So we can have perfectly-roasted, sturdy bases for our pizzas.
Paired with all the best flavors of the Mediteranean! A homemade pizza sauce made with fresh tomatoes, basil and oregano and topped with delicious ingredients like olives, green pepper, feta and mozzarella cheese!
These pizzas are the best excuse to enjoy a glass of cold beer or wine. So, get them cooled and call this a pizza night!
Mini Mediterranean eggplant pizzas
What you need:
For the base:
- 2 big eggplants or 3 medium ones
- ½ tsp oregano
For the pizza sauce:
- 3 medium tomatoes, skin and seeds removed
- 2 tbsp olive oil
- 1 small onion, diced
- ½ cup water
- 2 tbsp tomato paste
- ½ tsp oregano
- 1 tbsp chopped fresh basil
- Salt and pepper
For the topping:
- ¼ cup olives, pitted and sliced
- 1/3 cup crumbled feta cheese
- 1 big green pepper, sliced
- ½ cup grated mozzarella cheese
- 1 ball of fresh mozzarella, sliced
What to do:
- Wash the eggplants, cut the stem ends and bottoms and slice them into 1/2-inch circles. Arrange them on paper towels, add salt and let them stand for 20 minutes.
- Preheat the oven at 430°F / 220°C. Wipe off the excess water from the eggplants and arrange them on a baking pan lined with parchment paper. Sprinkle the oregano on top of them and bake for 25-30 minutes, turning them upside down halfway through. Alternatively, you can grill or broil them.
- Meanwhile, prepare the pizza sauce. Purée the tomatoes using a food processor. In a small saucepan, heat the olive oil over medium heat and add the onion. Stir until soft and add water, tomatoes, herbs, salt and pepper. Slightly stir, reduce heat and let it simmer for 20 minutes or until it starts to thicken. Let it cool for 10 minutes.
- Prepare your mini pizzas. Spread 1-2 tablespoons of tomato sauce on each eggplant slice. Add the olives, feta cheese and pepper slices. Sprinkle the grated mozzarella cheese and top with the fresh mozzarella slices.
- Bake them at 400°F / 200°C for 15 minutes.
So, what do you think of this healthier, crustless pizza idea? I hope it looks tempting enough for you to try it!