Fragrant herbs and balsamic vinegar give depth to Mediterranean favorites, roasted eggplant and tomatoes. This topping is succulent, hearty, and perfect on a thin, crisp crust topped with sharp, melted Italian cheeses.
Yields topping for one 13-inch round pizza, two 9-inch round pizzas, or a 10 x 13-inch rectangular pizza
Prep time, with crust ready: 15 minutes at start, 10 minutes to top pizza crust
Topping roasting time: 25 minutes
Pizza baking time: 10 to 15 minutes
Total time: about 1 hour
3 tablespoons olive oil, plus more for the pan
1 tablespoon balsamic vinegar
3 garlic cloves, minced or pressed
1 teaspoon chopped fresh rosemary, or ½ teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
Pinch of crushed red pepper flakes
1 medium eggplant
3 or 4 plum tomatoes
Pizza Crust (or gluten-free crust)
¾ cup grated Asiago cheese (about 3½ ounces)
½ cup grated Parmesan cheese (about 3 ounces)
Preheat the oven to 425°F. Oil a rimmed baking sheet.
In a small bowl, mix together the olive oil, vinegar, garlic, rosemary, oregano, salt, and red pepper flakes and set aside. Peel the eggplant and cut horizontally into ½-inch-thick slices. Cut the plum tomatoes lengthwise into quarters, then cut the quarters in half. Place the vegetables on the prepared baking sheet, drizzle the marinade over them, and toss with a rubber spatula to coat.
Roast for 12 minutes. Remove the pan from the oven, turn over the eggplant slices, and return to the oven until both the eggplant and tomatoes are tender and nicely browned, about 10 minutes. Remove from the oven and set aside to cool for a few minutes.
Raise the oven temperature to 450°F. (If making a gluten-free crust, maintain the oven temperature at 425°F, and follow the recipe directions for pre-baking the crust before adding the topping.) To shape the crust, follow the directions in the pizza dough recipe.
Arrange the roasted eggplant and tomatoes to cover the pizza crust and sprinkle with the cheeses. Bake for 10 to 15 minutes, until the crust is browned and the cheeses have melted.
A simple green salad with an easy dressing, like the one featured in Baby Arugula Salad with Crusted Chèvre and Pears, is just right.