1 Eggplant, cut into 1/3-inch thick rounds
1/2 cup Extra virgin olive oil
Kosher salt, to taste
Black pepper, freshly-ground
2 cups Mozzarella cheese, shredded
1 cup Pizza sauce, good-quality
2 Vine-ripened tomatoes, sliced thinly into rounds
2 teaspoons Fresh oregano, chopped
Red pepper flakes, for topping
Grated parmesan, for optional topping
Fresh basil leaves, for garnish
Remove the pizza dough from the fridge at least an hour before you need to use it. It should be relaxed and easy to stretch out.
Meanwhile, preheat the oven to 425 degrees F. Lay out the eggplant slices on a sheet pan. Brush both sides with about 1/4 cup of olive oil, and season both sides with salt and pepper as well. Roast in the oven until tender and browned underneath, about 30 minutes. Set aside to cool.
Increase the oven temperature to 475 degrees F and position a rack at the very bottom. Brush a 13 x 18 sheet pan with 3 tablespoons olive oil. Start stretching out the pizza dough and then place on the oiled sheet pan. Gently stretch the pizza out to reach the sides of the pan. It might pull back, but wait a few minutes and try again. Prick the dough all over with a fork. Brush the top with the remaining tablespoon of olive oil.
Par-bake the crust: Bake the crust on the bottom rack until lightly browned on the bottom, 8 to 10 minutes.
Remove from the oven and sprinkle the mozzarella evenly all over the dough. Dollop spoonfuls of the pizza sauce on top of the cheese. Sprinkle with oregano. Lay out the roasted eggplant and tomato slices.
Bake on the bottom rack until browned and bubbly and the bottom of the crust is crisp and browned, 15 to 20 minutes. Top with red pepper flakes, parmesan if using, and basil leaves.
It's easy to make pizza in a sheet pan if you have the right recipe. Here's a filling and delicious take on a traditonal sheet pan pizza that's made with roasted eggplant and fresh tomatoes.
PREP TIME: 25 minutes
COOK TIME: 55 minutes