Grilled Eggplant and Zucchini Margherita Pizza

This Grilled Eggplant and Zucchini Margherita Pizza is a delicious twist on an Italian classic! It’s packed with flavor from grilled eggplant, zucchini, fresh mozzarella, tomato sauce, olive oil, and basil leaves – all baked together in a crispy pizza crust for an easy weeknight meal!

Cooking Equipment:

Baking sheet, rolling pin or hands to roll out dough

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Italian

Keywords:

Grilled Eggplant, Zucchini, Margherita Pizza, Italian

Meal:

Main Course

Cooking Method:

Baking

Dietary Restrictions:

Vegetarian

Servings:

Ingredients:

1/2 cup of pizza dough

1/4 cup of tomato sauce

1/2 cup of shredded mozzarella cheese

1/4 cup of thinly sliced eggplant

1/4 cup of thinly sliced zucchini

2 tablespoons of olive oil

2 tablespoons of freshly chopped basil leaves

Cooking Instructions:

Preheat oven to 425°F (220°C).

Roll out the pizza dough on a lightly floured surface until it is about 1/4 inch thick. Place the dough on a greased baking sheet.

Spread the tomato sauce over the pizza dough, leaving a 1 inch border around the edge.

Sprinkle the mozzarella cheese over the sauce.

Arrange the eggplant and zucchini slices over the cheese in an even layer.

Drizzle with olive oil and sprinkle with freshly chopped basil leaves.

Bake for 18 to 20 minutes or until crust is golden brown and cheese is melted and bubbly.

Nutrition:

Calories – 350; Fat – 12g; Carbohydrates – 44g; Protein – 13g; Sodium – 600mg; Sugar – 6g

Rating:

Did You Know?

Seafood is popular in coastal regions of Italy, and dishes such as spaghetti alle vongole (spaghetti with clams) and risotto ai frutti di mare (seafood risotto) are favorites.