Eggplant Marinara Pizza with Fresh, Flavorful Toppings
This homemade pizza features a hearty, flavorful eggplant marinara sauce atop a crisp, fresh crust, making it a perfect choice for a cozy meal.
Equipment
- Baking sheets, Parchment paper or silicone baking mats, Large mixing bowls, Grater, Knife, Cutting board, Saucepan, Rolling pin (optional)
Ingrediënten
For the crust:
- 4 cups 480 g white whole wheat, regular whole wheat, or bread flour
- 2 teaspoons fine sea salt
- 1 tablespoon 12 g bread machine yeast
- 1 tablespoon 12 g raw sugar
- ½ cup 60 g nutritional yeast
- ½ teaspoon black pepper
- ¼ cup 60 ml extra-virgin olive oil
- 3 cloves garlic grated
- 1½ cups 355 ml water
- ½ teaspoon canola oil to coat bowl
For the marinara:
- 1 tablespoon 15 ml extra-virgin olive oil
- 2 cloves garlic grated
- 1 cup 160 g chopped red onion
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1½ teaspoons dried basil
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 eggplant peeled if desired, finely diced
- 2 cans 15 ounces, or 425 g each fire-roasted or regular diced tomatoes, including juice
- 2 tablespoons 33 g tomato paste
- ½ cup 44 g black olives, sliced
Instructies
To make the crust:
- Combine the flour, salt, bread machine yeast, sugar, nutritional yeast, and pepper in a large-size bowl.
- Stir in the olive oil, garlic, and gradually add the water until a dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
- Shape into a ball.
- Lightly coat a large bowl with canola oil.
- Turn the dough to coat, cover, and let rise for 90 minutes.
To make the marinara:
- In a large saucepan, combine the oil, garlic, onion, thyme, oregano, basil, salt, pepper, and eggplant.
- Cook over medium-high heat for 5 minutes, stirring frequently, until the onion is tender and the eggplant is slightly browned.
- Stir in the diced tomatoes (with their juice), tomato paste, and olives.
- Lower the heat, partially cover, and simmer for 8 to 10 minutes, until the eggplant is tender.
- Preheat the oven to 400°F (200°C, or gas mark 6).
- Prepare two baking sheets with parchment or silicone baking mats.
- Punch down the dough and divide into two equal portions.
- Press each portion into a large circle, about ¼ inch thick.
- Spread half of the eggplant marinara on each crust.
- Bake for 18 to 20 minutes, or until the edges of the crusts are golden brown.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a side of fresh salad or roasted vegetables for a balanced meal.
Wine Advice:
Pair with a light red wine like Pinot Noir or a crisp white like Sauvignon Blanc.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 10 g | Fat: 14 g | Fiber: 8 g | Sugar: 6 g | Salt: 1.5 g
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