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Eggplant, Pistachio, and Pomegranate Pizza

                              Credit: 
                              Roland Bello

Recipe Summary

prep: 15 mins

total: 30 mins

Yield: Makes one 9-by-13-inch pie

Ingredients

Ingredient Checklist

1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough

1 to 2 small eggplants, thinly sliced lengthwise into 6 strips

Extra-virgin olive oil

Coarse salt

Red-pepper flakes

1/2 cup salted pistachios, chopped

1/3 cup crumbled feta

1/3 cup pomegranate seeds (from 1 pomegranate)

1/4 cup lightly packed cilantro leaves

Gallery

Eggplant, Pistachio, and Pomegranate Pizza

                              Credit: 
                              Roland Bello

Recipe Summary

prep: 15 mins

total: 30 mins

Yield: Makes one 9-by-13-inch pie

Eggplant, Pistachio, and Pomegranate Pizza

                              Credit: 
                              Roland Bello

Eggplant, Pistachio, and Pomegranate Pizza

                              Credit: 
                              Roland Bello

Eggplant, Pistachio, and Pomegranate Pizza

Recipe Summary

prep: 15 mins

total: 30 mins

Yield: Makes one 9-by-13-inch pie

Recipe Summary

prep: 15 mins

total: 30 mins

Yield: Makes one 9-by-13-inch pie

prep: 15 mins

total: 30 mins

prep:

15 mins

total:

30 mins

Yield: Makes one 9-by-13-inch pie

Makes one 9-by-13-inch pie

Ingredients

Ingredients

  • 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
  • 1 to 2 small eggplants, thinly sliced lengthwise into 6 strips
  • Extra-virgin olive oil
  • Coarse salt
  • Red-pepper flakes
  • 1/2 cup salted pistachios, chopped
  • 1/3 cup crumbled feta
  • 1/3 cup pomegranate seeds (from 1 pomegranate)
  • 1/4 cup lightly packed cilantro leaves

Directions

Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes.

Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.

Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve.

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All Reviews for Eggplant, Pistachio, and Pomegranate Pizza

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Eggplant, Pistachio, and Pomegranate Pizza

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest