Best Eggplant Pistachio And Pomegranate Pizza Recipes

Eggplant, Pistachio, and Pomegranate Pizza image

Provided by Martha Stewart

Time 30m

Yield Makes one 9-by-13-inch pie

Number Of Ingredients 9

1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
1 to 2 small eggplants, thinly sliced lengthwise into 6 strips
Extra-virgin olive oil
Coarse salt
Red-pepper flakes
1/2 cup salted pistachios, chopped
1/3 cup crumbled feta
1/3 cup pomegranate seeds (from 1 pomegranate)
1/4 cup lightly packed cilantro leaves

Steps:

Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes.
Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.
Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve.

EGGPLANT, PISTACHIO AND POMEGRANATE PIZZA image

Yield 4 4

Number Of Ingredients 8

Steps:

Prepare crust Place thinly sliced eggplant into top of crust Drizzle generously with quality olive oil Sprinkle with salt Bake at 425 until crust is browned and eggplant is roasted and browned Top with other toppings after removing from oven