This square pie celebrates the subtle sweetness of garden vegetables. By using a deep baking pan, the dough forms a crisp, substantial crust that holds up beautifully to a generous layer of toppings.
We use Japanese eggplant here, prized for its thin skin and tender flesh that requires no peeling. When sautéed with onions, it becomes creamy and rich. Topped with sliced plum tomatoes and a dusting of fragrant marjoram, it is a satisfying supper for two.
The Recipe
Yields: 2 Servings | Prep time: 10 minutes | Cook time: 25 minutes
Ingredients
- 2 tbsp olive oil
- 8 oz unpeeled Japanese eggplant, cut into 1/2-inch cubes
- 1 medium onion, thinly sliced
- 1 (10-ounce) tube refrigerated pizza dough
- 8 oz plum tomatoes, thinly sliced
- 3 tbsp grated Parmesan cheese
- 3/4 tsp dried marjoram, crumbled
- Salt and black pepper to taste
Instructions
1. Sauté the Vegetables Preheat your oven to 450°F (230°C). Lightly oil a 9x9x2-inch baking pan. Heat the olive oil in a heavy, medium skillet over medium-high heat. Add the cubed eggplant and sliced onion. Sauté until the vegetables soften and begin to brown lightly, about 10 minutes. Season generously with salt and pepper.
2. Prepare the Crust Unroll the pizza dough and fit it into the prepared square pan. Press the dough up the edges to create a 1-inch-high rim to hold the toppings in.
3. Assemble Spread the sautéed eggplant and onion mixture evenly over the bottom of the crust. Arrange the sliced plum tomatoes over the vegetables. Sprinkle the top with the grated Parmesan cheese and the crumbled marjoram.
4. Bake Bake until the toppings are heated through and the edges of the pizza crust are golden brown and crisp, about 15 minutes. Remove from the oven, cut into squares, and serve warm.
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Savory Eggplant & Onion Pizza
Sautéed Japanese eggplant and caramelized onions form the savory base of this thick-crust square pizza. Topped with sliced plum tomatoes and aromatic dried marjoram, it is a simple, flavor-forward dinner for two.
Ingredients
Instructions
Sauté the Vegetables
-
Preheat your oven to 450°F (230°C). Lightly oil a 9x9x2-inch baking pan. Heat the olive oil in a heavy, medium skillet over medium-high heat. Add the cubed eggplant and sliced onion. Sauté until the vegetables soften and begin to brown lightly, about 10 minutes. Season generously with salt and pepper.
Prepare the Crust
-
Unroll the pizza dough and fit it into the prepared square pan. Press the dough up the edges to create a 1-inch-high rim to hold the toppings in.
Assemble
-
Spread the sautéed eggplant and onion mixture evenly over the bottom of the crust. Arrange the sliced plum tomatoes over the vegetables. Sprinkle the top with the grated Parmesan cheese and the crumbled marjoram.
Bake
-
Bake until the toppings are heated through and the edges of the pizza crust are golden brown and crisp, about 15 minutes. Remove from the oven, cut into squares, and serve warm.
