Discover the irresistible flavors of Italy with our Roasted Eggplant Fennel Pizza! This vibrant dish is not only a feast for the eyes but also a delightful explosion of taste that will have your taste buds dancing. Imagine perfectly roasted eggplant and aromatic fennel nestled atop a crispy crust, all smothered in rich marinara and gooey mozzarella cheese. Whether you're hosting a dinner party or simply indulging in a cozy night at home, this pizza is sure to impress. Ready to elevate your pizza game? Dive into our recipe and unlock the secrets to creating this mouthwatering masterpiece!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium eggplant, sliced
- 1 bulb fennel, sliced
- 1 pizza dough
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 475°F (245°C) to ensure it's hot enough for roasting the vegetables and baking the pizza.
- Prepare the eggplant by slicing it into ½-inch thick rounds. Place the slices on a clean kitchen towel or paper towels, sprinkle them lightly with salt, and let them sit for about 10 minutes. This will help draw out excess moisture and bitterness from the eggplant.
- While the eggplant is resting, prepare the fennel. Slice the fennel bulb into thin strips, removing the tough core. Set aside.
- After 10 minutes, rinse the eggplant slices under cold water to remove the salt and pat them dry with paper towels.
- In a large mixing bowl, combine the sliced eggplant and fennel. Drizzle with olive oil and season with salt and pepper. Toss until the vegetables are well coated.
- Spread the seasoned eggplant and fennel in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 15-20 minutes, or until they are tender and lightly browned, stirring halfway through for even cooking.
- While the vegetables are roasting, prepare the pizza dough. If using store-bought dough, follow the package instructions. If making your own, roll out the dough on a lightly floured surface to your desired thickness, typically around 12 inches in diameter.
- Transfer the rolled-out dough to a pizza stone or a baking sheet lined with parchment paper. Spread the marinara sauce evenly over the surface of the dough, leaving a small border around the edges.
- Once the vegetables are roasted, remove them from the oven and let them cool slightly. Distribute the roasted eggplant and fennel evenly over the marinara sauce.
- Sprinkle the shredded mozzarella cheese generously over the top of the vegetables.
- Place the pizza in the oven and bake for 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.
- Once baked, remove the pizza from the oven and let it cool for a couple of minutes before slicing.
- Serve the roasted eggplant fennel pizza warm, drizzled with a little extra olive oil if desired, and enjoy your delicious Italian-inspired meal!
Tips
- Choose the Right Eggplant: Look for firm, shiny eggplants with smooth skin. Smaller varieties tend to be less bitter and have fewer seeds.
- Don’t Skip the Salting: Salting the eggplant before cooking helps remove excess moisture and bitterness, ensuring a more flavorful pizza.
- Experiment with Cheese: While mozzarella is classic, consider mixing in other cheeses like goat cheese or feta for an extra layer of flavor.
- Add Fresh Herbs: Enhance the dish by sprinkling fresh basil or oregano over the pizza before serving for a burst of freshness.
- Use a Pizza Stone: If you have one, use a pizza stone for an even crispier crust. Preheat it in the oven for at least 30 minutes before baking.
- Customize Your Toppings: Feel free to add other vegetables or toppings you love, such as bell peppers or olives, to make it your own.
- Serve with a Side Salad: Pair your pizza with a light salad to balance out the richness of the cheese and add some freshness to your meal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 25mg
