Pizza is undoubtedly a classic American favorite. Often even the smallest of towns have a mom and pop pizza joint, whipping up pies to feed the insatiable pizza appetites of locals. There’s just something about the simple combination of lighty, airy dough, rich cheese, and fresh toppings that makes pizza a timeless treat.
While finding a slice typically isn’t too hard, making your own pie guarantees a great time. After a little fun in the kitchen, a crowd-pleasing, homemade pizza, topped with any ingredient of your desire, can be in your hands in less than an hour.
The following recipe revamps pizza into an adult version, loaded with quality ingredients and a ton of flavor. Starring a variety of fresh, flavorful ingredients, you won’t even notice that the crust holding these toppings is whole wheat. For pizza crust connoisseurs, well, feel free to ditch the healthier crust and stick with you own favorite dough recipe. Either way, get ready for the show full of taste rocking out on top.
Eggplant Arugula Pizza
-1 large eggplant, cut into 1/4 – 1/3 inch slices
- 3 garlic cloves, minced
- 1 loosely packed cup arugula
- 1 cup asiago cheese, grated
- 1/4 cup fresh gorgonzola, crumbled
- 3 tsp. extra virgin olive oil, plus more for brushing/drizzling
- 1 tsp. lemon juice
-1 16-ounce ball whole wheat pizza dough
- Salt and pepper, to taste
Place eggplant on a baking sheet lined with aluminum foil. Brush both sides with olive oil, and season with salt and pepper, to taste. Place on top rack of oven, and broil 4-8 minutes on each side, until golden brown and tender.
Heat 1 tsp. olive oil in a small saute pan. Add garlic, and saute until golden.
Preheat oven 450F. Spread rolled out pizza dough onto a lightly greased circular pizza pan. Bake for 5 minutes. Remove from oven. Sprinkle asiago cheese across entire crust. Cover with baked eggplant and sliced tomato, overlapping the slices around the dough. Sprinkle garlic on top.
Place pizza back in oven and bake 8 minutes. Meanwhile, toss arugula with 2 tsp. olive oil, 1 tsp. lemon juice, and salt and pepper, to taste.
Remove pizza from oven. Add arugula and crumbled gorgonzola. Return to oven and bake another 3-5 minutes, until arugula just begins to wilt. Serve.