Entrees
Roasted Eggplant Pizza (gluten free)
Makes about 6 servings, one 10-inch pizza
Roasted Eggplant Pizza (gluten free)
Makes about 6 servings, one 10-inch pizza
A delightful combination for the gluten-free pizza dough.
Nutritional information per serving: Calories 260 (49% from fat)
carb. 24g
pro. 9g
fat 14g
sat. fat 7g
chol. 34mg
sod. 339mg
calc. 73mg
fiber 2g
carb. 24g
pro. 9g
fat 14g
sat. fat 7g
chol. 34mg
sod. 339mg
calc. 73mg
fiber 2g
Ingredients
- 1eggplant, cut into ¼-inch slices
- 4garlic cloves, finely chopped
- 2teaspoons olive oil
- 1sprig fresh rosemary, broken in half
- ½recipe gluten-free pizza dough, rolled into 10-inch round (page 30)
- ½cup prepared pizza sauce (optional)
- ½pound fresh mozzarella, sliced
- ¼cup grated Parmesan
- 6basil leaves
- pinch kosher salt
- pinch crushed red pepper
Preparation
- 1. Toss together the eggplant, garlic, olive oil and rosemary and arrange in a single layer on the baking pan. Adjust the rack to position 2 and put the eggplant in the oven. Select Bake at 425°F for 25 minutes. Press Speed Convection, then Start, to begin baking.
- 2. Once pizza dough is ready and rolled, place it on a well-floured pizza peel or surface of an inverted sheet tray. Spoon the sauce, if using, in a round onto the center of the dough. Arrange the eggplant evenly over the sauce and layer with the fresh mozzarella and Parmesan. Tear the basil leaves and scatter on the pizza along with the pinch of salt and crushed red pepper.
- 3. Adjust the rack to position 1 fitted with the pizza stone. Preheat oven 450°F and stone by selecting Pizza, 6-inch fresh and set the time for
10 minutes. Once the oven beeps to signal it is preheated, slide pizza into the oven. Check at five minutes before cooking time is finished so that the pizza is not too dark. - 4. Slice and serve immediately.
