Pizza with Eggplant and Dried Oregano
Ingredients
- 3 tbsp extra virgin olive oil
- 8 to 12 oz eggplant diced into 1/2-inch cubes
- 2 tbsp parsley chopped with
- 1 garlic clove
- Salt and freshly milled pepper
- 1/2 tsp dried oregano
- 1/4 recipe Pizza Dough
- 4 oz mozzarella preferably fresh, diced into small cubes
Instructions
- Preheat the oven to 500°F.
- Heat 3 tablespoons of the olive oil in a wide skillet over medium-high heat. Add the eggplant and sauté, stirring every few minutes, until golden and tender, about 15 minutes.
- Meanwhile, roll or stretch the prepared Pizza dough into a 10-inch circle, set it on a floured peel or pizza pan, and let it rest for 10 minutes.
- Remove the skillet from the heat, add the parsley-garlic mixture, and season with salt, plenty of pepper, and the oregano.
- Toss the eggplant with the cheese.
- Cover the dough with the eggplant and cheese and bake on a stone or in the pan for 7 to 8 minutes or until the crust is browned.