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Burrata Eggplant Pizza

This burrata eggplant pizza is topped with a sweet eggplant sauce, creamy burrata cheese and a fresh tomato basil salad.

Prep Time
1 hr
Cook Time
mins
Additional Time
3 hrs
Servings: 6
Calories: 431 kcal
Course: Appetizer , Dinner
Cuisine: Greek , International

Ingredients

This recipe makes two pizzas
For the dough
  • 1 cup 00 flour plus 1 tablespoon. 153 grams
  • 1 cup all-purpose flour plus 1 tablespoon. 153 grams
  • 1 teaspoon sea salt
  • ¾ teaspoon active dry yeast
  • 1 teaspoon extra virgin olive oil
  • 1 cup lukewarm water plus two teaspoons in case you need it.
For the tomato salad topping
  • 2 tomatoes diced
  • ½ large red onion diced
  • 3 garlic cloves minced
  • 2 tablespoons extra virgin olive oil
For the eggplant pizza topping
  • 2 medium eggplants cut into 3/4-inch dice
  • 2 tablespoons tomato paste
  • ¼ teaspoon sugar
  • ¼ cup dry white wine
  • ⅓ cup extra virgin olive oil
For the cheese topping
  • 1 cup shredded whole milk fresh mozzarella
  • 2 balls burrata cheese at room temperature
You also need
  • fresh basil leaves
  • dried oregano
  • sea salt
  • freshly ground pepper
  • extra virgin olive oil
  • red chili pepper flakes

Instructions

Make the dough
    Cup of Yum
  1. In a small mixing bowl, stir together 1 cup of lukewarm tap water, ¾ teaspoon of active dry yeast, and olive oil.In another bigger bowl mix the two flours with the sea salt.Pour the yeast mixture into the flour. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  2. Knead the rested dough for 3 minutes. Next, cut into two equal pieces and shape each into a ball. Place pieces on a floured surface, cover with a dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or 8 to 24 hours in the refrigerator.Please check recipe notes.
Prepare the tomato salad topping
  1. In a bowl, mix the diced tomatoes, extra virgin olive oil, basil, oregano, chili flakes, grated garlic, and a pinch of salt and pepper. Let tomatoes marinate in the fridge. Important! Remove 30 minutes before the pizza is baked to allow the salad to reach room temperature for serving.
Prepare the eggplant topping
  1. Place a large skillet on medium heat. Add one tablespoon of olive oil. Add the other half of the diced onion, season with a pinch of sea salt, and saute for 2 minutes, until it becomes fragrant and transparent.
  2. Add the eggplant, season with a pinch of sea salt, and saute with the onion on medium heat for about 15 minutes, or until nicely brown. 
  3. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the white wine and ¼ teaspoon sugar. Season with a generous pinch of sea salt, a teaspoon of oregano, and a pinch of red chili pepper flakes, and cook for 5 minutes to get a deep-flavored sauce. Check the seasoning and adjust to taste. Set eggplant sauce aside.
Prepare the oven
  1. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F / 260° C. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
Assemble the pizza
  1. Stretch and push the pizza dough out (or use a roller) until it is pretty thin (about a 12-14 inch circle).  Please check recipe notes.
  2. Top with shredded mozzarella.
  3. Add a layer of eggplant and more shredded mozzarella.
  4. Slide the pizza into the preheated oven and bake for 10 minutes. Then pull the pizza out, add the burrata balls and bake for another 3-5 minutes or until the crust is golden and the cheese has melted. Remove pizza and top with the diced tomato mixture and fresh basil. Sprinkle a generous pinch of red chili pepper flakes. Serve immediately. Enjoy!

Notes

  • If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
  • You can place the pizza dough on a floured pizza peel on a lightly oiled sheet pan to help transfer it to your pizza stone.
  • Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
  •  
  • You can make the eggplant and tomato toppings a day ahead. The tomato topping should be at room temperature when placed on the pizza for serving, never directly from the fridge.
  • Feel free to use your favorite recipe for pizza dough. You can also use store-bought pizza dough, naan bread, or Greek pita bread.
  • If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.
  • You can place the pizza dough on a floured pizza peel on a lightly oiled sheet pan to help transfer it to your pizza stone.
  • This recipe makes two pizzas and six servings which translates into three slices per person.

Nutrition Information

Calories 431kcal (22%) Carbohydrates 46g (15%) Protein 11g (22%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 14g Cholesterol 15mg (5%) Sodium 555mg (23%) Potassium 601mg (17%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 587IU (12%) Vitamin C 11mg (12%) Calcium 129mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 431

% Daily Value*

Calories 431kcal 22%
Carbohydrates 46g 15%
Protein 11g 22%
Fat 23g 35%
Saturated Fat 5g 25%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 14g 70%
Cholesterol 15mg 5%
Sodium 555mg 23%
Potassium 601mg 13%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 587IU 12%
Vitamin C 11mg 12%
Calcium 129mg 13%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.