Eggplant and Tomato Pizza

eggplant-tomato-pizzaRecipe by Delilah’s Farm for The FruitGuys

1 package of pizza dough
3 tablespoons olive oil, divided
1 tablespoon onion, finely chopped
1 clove garlic, minced (or more to taste)
1/2 teaspoon salt
Pinch of pepper
1 cup eggplant, cut into 1/2-inch slices
2 medium tomatoes, cut in 1/2-inch slices; or 1 cup cherry tomatoes, cut in half
3/4 cup grated cheese (mozzarella, fontina, or Gruyí¨re)
1–2 tablespoons basil, cut in strips, or parsley, coarsely chopped (optional)


  • Preheat oven to 500 °F with a pizza stone or cast iron griddle placed on the lowest rack (you can also use a baking sheet, but reduce heat to 450 °F and line it with parchment paper).
  • Heat 2 tablespoons of olive oil in a medium saucepan.
  • Add onion, garlic, salt, and pepper, and cook over medium heat until onions are translucent, about 2 minutes.
  • Roll out pizza dough and place it on a pizza peel sprinkled with flour or cornmeal. If you don’t have a pizza peel, use the back of a baking sheet.
  • Spread onion mixture onto the dough, and place eggplant and tomato slices on top, overlapping by about half an inch.
  • Drizzle with the remaining olive oil and add additional salt and pepper to taste.
  • Sprinkle cheese on top and transfer to the hot stone or griddle in the oven.
  • Bake until crust is very browned on the edges (it may look almost burnt) and cheese is bubbly.
  • Remove from oven and top with basil or parsley.

Serves 2. Prep time, 20 minutes; cook time, 18–20 minutes.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.