Pizza con Melanzane

Pizza con Melanzane is a delightful vegan Italian pizza that features roasted eggplant and a medley of fresh vegetables, all topped with a rich tomato sauce and aromatic herbs. This dish is not only bursting with flavor but also offers a satisfying and healthy option for pizza lovers.

Ingredients

• Pizza dough - 250 grams
• Tomato sauce - 100 ml
• Eggplant - 1 medium (about 200 grams)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 10 leaves
• Cherry tomatoes - 100 grams, halved
• Red onion - 1 small, thinly sliced
• Salt - to taste
• Black pepper - to taste
• Oregano - 1 teaspoon

Steps

1. Preheat the oven to 220°C (428°F).
2. Slice the eggplant into thin rounds and sprinkle with salt. Let it sit for 10 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water, then pat them dry with a paper towel.
4. In a bowl, toss the eggplant with 1 tablespoon of olive oil, minced garlic, black pepper, and oregano.
5. Spread the eggplant slices on a baking sheet lined with parchment paper and roast in the preheated oven for 15 minutes, flipping halfway through.
6. While the eggplant is roasting, roll out the pizza dough on a floured surface into a 10-inch round.
7. Transfer the rolled-out dough to a pizza stone or baking sheet.
8. Spread the tomato sauce evenly over the dough, leaving a small border around the edges.
9. Once the eggplant is roasted, arrange the slices on top of the sauce, followed by the halved cherry tomatoes and sliced red onion.
10. Drizzle the remaining tablespoon of olive oil over the toppings and season with salt and pepper to taste.
11. Bake in the oven for 15-20 minutes, or until the crust is golden brown and crispy.
12. Remove the pizza from the oven, garnish with fresh basil leaves, and let it cool for a few minutes before slicing.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 48 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant and tomatoes, which may help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

Tags