- Prep time
- 20 minutes PT20M
- Cook time
- 25–30 minutes PT30M
- 1–2 servings
For a fresh and artisanal twist, try adding roasted eggplant and creamy goat cheese to your next pizza.
- 1 eggplant, sliced into ½-inch rings
- ¼ cup plus 2 tablespoons olive oil, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces pizza dough
- 2 tablespoons chili crunch
- 1½ ounces shredded mozzarella
- ¼ cup crumbled goat cheese
- 1 ounce balsamic cream
- 1 ounce microgreens
Heat oven to 400°F.
Arrange eggplant on a lined baking sheet. Drizzle with ¼ cup olive oil and season both sides with salt and pepper. Roast in oven for 20 minutes or until well browned.
Turn oven to 475°F.
Roll pizza dough to 10 inches in diameter, then place on a pizza peel or baking sheet. Thin the chili crunch with the 2 remaining tablespoons of olive oil. Spread on the pizza crust to ½ inch from the edge, then top with mozzarella, roasted eggplant and crumbled goat cheese.
Bake on a pizza stone or baking sheet until crust is browned and cheeses begin to brown. Remove from oven, drizzle with balsamic cream and top with microgreens.