Crustless Eggplant Pizza Recipe For National Pizza Day

February 9, 2024 at 1:11 pm · Filed under Food Holidays, Pasta-Pizza, Recipes, The Nibble, Vegetables-Salads-Herbs

Diet Eggplant Pizza recipe with no crust--a slice of eggplant is the base
[1] Crustless eggplant pizza: all of the flavor without the carbs (photos #1 and #2 © Olivers & Co.).

A small jar of sea salt with a small wooden spoon
[2] Flower of Salt of the Ebro Delta is harvested by hand following traditional methods in the heart of the Ebro Delta Natural Park located opposite the Balearic Islands. This delicate flower of salt is taking from the surface of the water of the salt flats.

Nyon oil-cured black olives with wrinkled skins
[3] The Tanche, probably the best known French olive cultivar, is grown primarily in the Nyons area of the Drôme region of southern France. It is often referred to as a “perle noire,” the “black pearl of Provence,” and “the jewel of Nyons” (photo © Pasta & Cheese | Amazon).

February 9th is National Pizza Day. If you’re on a New Year diet, here’s a way to celebrate, carb-free.

The recipe comes from Provençal products purveyor Oliviers & Co., and uses a few of the company’s fine products, but you can substitute those that you have.

> 50 more pizza recipes.

> The year in pizza holidays.

> The history of pizza.

> The history of eggplant.

> The history of pesto.

> The history of olive oil.

> The history of mozzarella cheese.

> The history of tomatoes.

> The history of Parmigiano-Reggiano cheese.

RECIPE: EGGPLANT “PIZZA”

This recipe uses baked eggplant slices instead of a bread crust to make mini pizzas.

Total prep time is 35 minutes.

While the sauce here is a pesto, you can substitute a tomato-based pizza sauce.

These make a delicious lunch or light dinner with a green salad.

Ingredients

2 eggplants

Oliviers Reserved Harvest Olive Oil Greece (or other EVOO)

Oliviers Flower Salt from the Ebro Delta (or other sea salt)

Freshly-ground pepper

Oregano

1 jar Oliviers Genovese Pesto (or other pesto)

10 ounces mozzarella cheese, sliced

Cherry tomatoes, halved

3.5 ounces Parmesan cheese, grated (freshly grated is best)

A few Oliviers Tanche Black Olives (or other pitted Mediterranean black olives*

Preparation

1. PREHEAT the oven to 410°F. Remove the ends from the eggplants and cut them into 0.6-inch-thick slices. Place on a baking sheet lined with parchment paper.

2. DRIZZLE with olive oil, season with salt and pepper, sprinkle with oregano and bake for 10 to 12 minutes.

3. REMOVE the eggplant from the oven and increase the oven temperature to 446°F.

4. SPOON some pesto over the eggplant slices, place a slice of mozzarella on top and half a cherry tomato in the center.

5. SPRINKLE generously with Parmesan and oregano, drizzle with olive oil. If you have pitted olives that can be sliced, add a few slices to each “pizza.” Otherwise, serve them in a ramekin on the side.

6. RETURN the pizzas to the oven for 10 minutes. They should brown but not burn. Enjoy straight from the oven.

________________

*Niçoise, Nyons, Picholine, Thassos, etc.