Eggplant puree as a pizza sauce
Lets mix up the nightshades and make a fun pizza. This eggplant puree is excellent pie base. I accompanied it with cheese and chicken but you could easily swap out ingredients to make it all plant based or vegetarian.
Ingredients:
Choose an eggplant that is over 1 pound – a little smaller than a football, yellow onion, dried red pepper, Napa Valley bread dip, “Bacon” salt, 2 boneless chicken thighs, and 1 package of Stellar Eats Pizza Dough – gluten-free mix, shredded mozzarella cheese, olive oil, and kosher salt.
Preparing the eggplant:
- Slice eggplant into rounds or cut 2″ cubes. Fill a bowl large enough to submerge the eggplant with water. Add 1 tsp of kosher salt to water. Mix, and drown the eggplant for approximately 10 minutes.
- Drain and squeeze out remaining moisture from eggplant. Return to empty bowl. Take 1/2 of a yellow onion ( 1/2 cup to 3/4 cup ) and cut into large chunks. Add those to the eggplant and drizzle 1 to 2 tsp of olive oil over eggplant and onions. Mix with hands, place on baking sheet, and roast in a 350°F oven for 20 – 25 minutes.
- In food processor or mortar rough grind 1 tbsp Napa Valley bread dip and couple of pitches of kosher salt. Add eggplant, onions, and 1 to 2 tbsp olive oil and puree. It doesn’t take very long. Remember to stop and scrape down sides. Set aside.
Prepare the Stellar Eats pizza dough according to directions:
4. First step of mixing and baking takes roughly 15 minutes. Each package makes 2, 7″ pies.
Preparing dried red bell pepper:
5. Boil 1/2 cup of water and rehydrate 1 tbsp of dried red bells for 15 minutes.
6. Remove from liquid and dice. Set aside
Chicken:
7. Season both sides of thighs with “Bacon” salt – 1 to 2 tsp
8. Add 1 tbsp of cooking oil to skillet and cook on medium heat. Approximately 2 1/2 minutes on each side. Then dice. They will be a little under but they will finish off in the oven.
Assembly:
9. Spread a generous layer of eggplant on each pie. Layer with chicken, red bell peppers, and cheese
Final Bake:
10. Per the instructions, bake at 400°F for roughly 15 minutes.
11. Let cool for a few minutes slice, serve, and drizzle hot chili oil on your slice.
Roasted Eggplant and Chicken Gluten-Free Pizza
Description
Here's a fun and tasty meal that feels like a cheat day but just healthy and filling as any square meal. Easily swap out the proteins to make a plant-based or vegetarian dish