Best Eggplant Tomato And Fontina Pizza Recipe Epicuriouscom Recipes

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SCALLOPINE WITH EGGPLANT AND FONTINA CHEESE



Scallopine with Eggplant and Fontina Cheese image

Categories     Sauce     Cheese     Side     Bake     Roast     Eggplant     Boil

Yield makes 4 servings

Number Of Ingredients 15

1 medium eggplant (about 1 1/4 pounds)
Salt
6 tablespoons extra-virgin olive oil, or more as needed
8 to 12 fresh sage leaves, optional, plus more for decorating the plates
4 portions Veal, Chicken, Turkey, or Pork Scallopine (see page 248)
Freshly ground black pepper
4 slices (about 2 ounces) imported Italian prosciutto
5 tablespoons unsalted butter
All-purpose flour
6 cloves garlic, peeled
1/2 cup dry white wine, see page 246 for guidance
1 cup hot Chicken Stock (page 74) or canned reduced-sodium chicken broth, or as needed
1/4 cup canned Italian plum tomatoes (preferably San Marzano), seeded and chopped
5 ounces Italian Fontina cheese, cut into thin slices
2 tablespoons Tomato Sauce (page 151, or use another) or liquid from the canned tomatoes

Steps:

  • Trim the stem from the eggplant. Remove strips of peel about 1 inch wide from the eggplant, leaving about half the peel intact, and cut the eggplant into 1-inch slices. Sprinkle a baking sheet with salt. Arrange the eggplant slices over the salt and sprinkle the tops with salt. Let them stand until both sides are wet, about 30 minutes. Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
  • Preheat the oven to 400° F. Wipe the baking sheet clean and oil it generously, using about 3 tablespoons of the oil. Arrange the eggplant slices on the baking sheet and turn to coat them with oil. Roast until tender and well browned, turning them and rotating them in the pan as necessary, about 20 minutes. Remove and cool. Increase the oven temperature to 450° F.
  • Lay one sage leaf, if using, over the center of each scallopine. Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt. Cover each scallopine with a piece of the prosciutto, and tap the prosciutto with the back of a knife so it adheres well to the meat.
  • Heat 2 tablespoons of the remaining olive oil and 2 tablespoons of the butter in a heavy, wide skillet over medium heat. Dredge the scallopine in flour to coat both sides lightly. Tap off excess flour, and add as many scallopine to the skillet, prosciutto side down, as will fit without overlapping. Cook just until the prosciutto is light golden, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn, and cook until the second side is browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scallopine, adding more oil if necessary.
  • After removing the last scallopine, pour in the remaining tablespoon of oil and scatter the garlic in the skillet. Cook, turning, until golden brown, about 3 minutes. (Lower the heat, if necessary, so the bits of flour that stick to the pan don't burn while the garlic is browning.) Pour the wine into the skillet, bring to a boil, and boil until almost completely evaporated. Pour in the stock and drop in the remaining 3 tablespoons butter. Bring to a boil, stir in the chopped tomatoes, and boil until the sauce is lightly reduced and glossy, about 4 minutes.
  • Meanwhile, arrange the scallopine side by side in a baking dish. Cover each with eggplant, cutting or tearing the slices as necessary to cover all the scallopine more or less evenly. Top with the Fontina slices, dividing them evenly. Dot the top of each Fontina slice with a dab of tomato sauce. Pour the pan sauce around the scallopine.
  • Bake until the cheese is melted and lightly browned in places and the sauce is lightly thickened, about 10 minutes. Divide the scallopine among warm serving plates. Spoon the sauce-through a strainer, if you like-around the scallopine. Decorate the plates with sage leaves, if desired.

ROASTED EGGPLANT AND TOMATO PIZZA



Roasted Eggplant and Tomato Pizza image

Make and share this Roasted Eggplant and Tomato Pizza recipe from Food.com.

Provided by ShortieNJ

Categories     < 60 Mins

Time 35m

Yield 1 pie, 1-2 serving(s)

Number Of Ingredients 7

5 ounces pizza dough
1 Japanese eggplant (skin on, thinly sliced at an angle)
3/4 cup mozzarella cheese (shredded)
2 tablespoons plum tomatoes (diced)
2 teaspoons pesto sauce
olive oil
salt

Steps:

  • preheat oven to 450.
  • arrange eggplant slices in single layer on greased baking tray.
  • sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
  • turn heat up to 515 and place pizza stone in oven.
  • roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
  • sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
  • sprinkle with tomatoes and dot with pesto.
  • bake 8-10 minutes.

Nutrition Facts : Calories 387.5, Fat 19.9, SaturatedFat 11.2, Cholesterol 66.4, Sodium 538.7, Carbohydrate 33.9, Fiber 18.9, Sugar 14.3, Protein 24.4

PIZZA DOUGH



Pizza Dough image

This dough is based on one from Chris Bianco, chef of Pizzeria Bianco, that ran in our October 1999 issue. It is an accompaniment for [Eggplant, Tomato, and Fontina Pizza](/recipes/food/views/230755) .

Yield Makes 2 (10-inch) pizzas

Number Of Ingredients 4

1 (1/4-ounce) package active dry yeast (2 1/4 teaspoons)
2 1/4 to 2 3/4 cups unbleached all-purpose flour plus additional for kneading and dredging
1 cup warm water (105 - 115°F)
1 teaspoon salt

Steps:

  • Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
  • Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
  • Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.

GREEK EGGPLANT, TOMATO, AND FETA PIZZA



Greek Eggplant, Tomato, and Feta Pizza image

Make and share this Greek Eggplant, Tomato, and Feta Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 44m

Yield 4 serving(s)

Number Of Ingredients 10

1 pint grape tomatoes, halved
1/2 cup shredded fresh basil
2 garlic cloves, pressed
2 tablespoons balsamic vinegar
3/4 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 lb eggplant
1/4 cup olive oil or 1/4 cup canola oil
1 (16 ounce) package baked pizza crusts (Boboli)
6 ounces crumbled feta cheese

Steps:

  • Mix together the first 6 ingredients in a bowl; set aside.
  • Cut the eggplant crosswise into 1/2 inch thick slices.
  • Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
  • Broil for 2 minutes on each side or until lightly browned.
  • Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
  • Top with tomato mixture.
  • Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
  • Serve immediately.

Nutrition Facts : Calories 285.5, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 948.9, Carbohydrate 12.6, Fiber 5, Sugar 4.5, Protein 8.4

GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA



Grilled Zucchini and Eggplant Pizza with Tapenade and Fontina image

Categories     Cheese     Vegetarian     Eggplant     Zucchini     Summer     Grill/Barbecue     Parsley     Oregano     Fontina     Bon Appétit

Yield Makes 3 medium pizzas

Number Of Ingredients 17

Dough
1 1/4 cups warm water (105°F to 115°F)
1 envelope (1/4 ounce) active dry yeast
Generous pinch of sugar
3 1/4 to 3 3/4 cups all purpose flour, divided
1 tablespoon extra-virgin olive oil
2 1/2 teaspoons coarse kosher salt
Topping
3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
3 tablespoons minced fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

Steps:

  • For dough:
  • Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
  • Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Meanwhile, for topping:
  • Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
  • If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
  • Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
  • Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
  • *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

EGGPLANT AND TOMATO PIZZA



Eggplant and Tomato Pizza image

Categories     Tomato     Bake     Super Bowl     Vegetarian     Quick & Easy     Eggplant     Spring     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

2 tablespoons olive oil
2 cups 1/2-inch cubes Japanese eggplant (about 8 ounces)
1 medium onion, thinly sliced
1 10-ounce tube refrigerated pizza dough
8 ounces plum tomatoes, thinly sliced
3 tablespoons grated Parmesan cheese
3/4 teaspoon dried marjoram

Steps:

  • Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
  • Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
  • Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

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