Eggplant Sausage Pizza
Without a sauce, this pizza is quicker to fix than most. Serve it with pizza sauce for dipping, the way stromboli and calzones are served.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 (10-ounce) package refrigerated pizza dough
- 8 ounces bulk sausage meat
- 3 tablespoons olive oil
- 1 small eggplant, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/2 teaspoon coarse salt
- 1/4 cup shredded Parmesan cheese
Directions
Preheat oven to 425°F.
Press pizza dough onto a 12-inch pizza pan. Bake until golden, about 8 minutes.
Meanwhile, cook sausage in a medium skillet over medium-high heat, stirring frequently, until browned and crumbly; drain.
Heat olive oil in a large skillet over medium-high heat. Sauté eggplant and onion in hot oil, stirring continually, until tender, about 8 minutes; drain well.
Layer sausage and eggplant mixture evenly over pizza crust. Sprinkle with coarse salt and Parmesan. Bake until cheese is melted, about 5 minutes. Serve immediately.
Secret Tip
Small eggplants are the best choice overall. Larger eggplants can have a bitter flavor, whereas small ones rarely do. If you can find long, light purple Japanese eggplants, buy them. They cook quickly to a tender consistency and are never bitter.
