Eggplant Pizza

My husband and I loved this pizza. It was simple but incredibly flavorful and delicious.

Ingredients
pizza dough
1 - 4 oz can of tomato paste
2 cups shredded whole milk mozzarella
4 oz goat cheese, crumbled
1/2 an eggplant, sliced thin
2 tbsp dried oregano
2 tbsp garlic powder
1 tbsp onion powder
2 tbsp olive oil; more for frying
flour for dredging
water to thin the tomato paste

Directions

Preheat oven to 400 degrees. Stretch pizza dough and place on pizza pan or cookie sheet. Set aside to rest.

Heat 1/8 inch of olive oil in a skillet over medium high heat. Dredge eggplant pieces in flour, shake off excess. Fry in batches in hot oil until just golden brown. Drain and set aside.

Mix tomato paste, 2 tbsp olive oil, onion powder, garlic powder and oregano. Add water until you achieve the desired consistency for your sauce. (I like mine super thin.)

Spread tomato sauce on pizza dough. Top with 1 cup of mozzarella. Add eggplant pieces. Top with remaining mozzarella and goat cheese crumbles.

Bake for 12-15 or until crust is golden brown and cheese is browned and bubbling.

Chicken Bacon and Caramelized Onion Pizza

This pizza was inspired by an appetizer I made recently (that I have yet to post). It has everything we love: chicken, bacon and onions. It requires a little bit of effort if you don't have the ingredients leftover from another meal but it's still so worth it.

Ingredients

1 pre-made pizza crust
4 oz of tomato sauce
10 oz of fresh whole milk mozzarella, sliced
2 chicken breasts
6 pieces of bacon
1 yellow onion
2 tsp of sugar
olive oil
1 tbsp of butter

Directions

Heat the oven to 425 degrees.

Cook bacon and cool. Once cool to handle rough chop.

Slice the onion (no wider than 1/4 inch). In a large saute pan heat a tablespoon of olive oil and a tablespoon of butter over a medium heat. Add the onions and saute for approximately 15 minutes or until slightly golden brown. Add the sugar to the onions and continually stir onions to prevent sugars from burning. Cook for another 5 to 10 minutes or until onions are a deep golden brown and smell sweet. Remove from pan.

If you don't have left over chicken, season two chicken breasts with garlic powder, onion powder, salt & pepper and saute in a pan with olive oil until just cooked through (about 5-7 minutes on the first side and 2-4 minutes on the second side). Remove from pan. Slice chicken into even strips.

Roll out the pizza dough onto an cookie sheet. Spread tomato sauce evenly to the edges. Place half of the cheese on top of the sauce; add the chicken and onions. Top with cheese and bacon. Sprinkle with oregano if you desire.

Bake for 15-17 minutes or until cheese and crust are golden brown.

Serve immediately.

White Bean and Spinach Pizza

1 pizza crust
1 can (15 oz.) of cannellini beans (drained & rinsed)
1 cup spinach
1/2 cup of your choice of cheese
4 cloves of garlic
1/2 cup of sun dried tomatoes
Olive Oil
Italian Seasoning
Crushed Red Pepper

1. Preheat oven to 425 degrees F.
2. In food processor, blend beans and garlic until smooth paste, adding a small amount of olive oil if dry.
3. Spread the bean paste on the pizza crust.
4. Top bean paste with cheese, spinach and sun dried tomatoes.
5. Sprinkle Italian seasoning and crushed red pepper on pizza to taste.
6. Bake in oven for 10-12 minutes or until crust is golden brown and cheese is bubbling

Chicken Sausage and Goat Cheese Pizza

Ingredients

1 pre-made thin pizza crust (I used Pilsbury)

2 cooked chicken sausages, sliced

1 cup whole milk mozzarella cheese, shredded

4 oz of goat cheese, crumbled

1/4 cup of tomato sauce

2 cloves of garlic, minced

1 shallot, sliced thin

1/2 cup of baby spinach, roughly chopped

Directions

1. Preheat grill to 350-400 degrees.

2. Roll out pizza dough on non-stick aluminum foil.

3. Spread tomato sauce thinly on pizza dough.

4. Top with goat cheese crumbles, sausage, spinach, garlic, shallots and mozzarella cheese.

5. Place aluminum foil with pizza on hot grill. Shut lid and cook for 15-20 minutes or until cheese is bubbly and crust is golden brown.

6. Slice into six to eight squares and serve immediately.

This pizza was so easy to make and a huge hit! It was great to cook it on the grill since it was hot outside and didn’t heat up my house.