Eggplant & Roasted Red Pepper Pizza


This Mediterranean-inspired pizza is the perfect comfort food for a cool fall night.  It’s also quick enough to have on a weeknight!

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To keep this recipe quick, I used leftover pizza dough from the healthy deep dish pizza recipe.  If you also froze leftovers, take out of the freezer and allow to sit on the counter until the dough reaches room temperature (a few hours).  Otherwise, you can substitute any store-bought dough.  I like Trader Joe’s whole wheat pizza dough.

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Roasting the red peppers with olive oil and balsamic vinegar gives the pizza amazing flavor and only takes about 5 minutes.

While the peppers are roasting, spread the dough onto a pizza pan.  I like to spray the pan with olive oil, then sprinkle with a little whole wheat flour.

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Once the roasted red peppers are cool enough to handle, peel off the skins and cut into thin slices.  While the peppers are cooling, place the eggplant and onion pieces under the broiler.

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Eggplant & Roasted Red Pepper Pizza

Serves 4


  • 1 red bell pepper
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 medium onion, chopped
  • 1/2 medium eggplant, sliced
  • 1 tsp olive oil
  • salt & pepper to taste
  • whole wheat pizza dough (recipe here)
  • 1 cup good quality tomato sauce
  • 3 oz goat cheese
  • 1/2 cup shredded part-skim mozzarella cheese


  1. Cut the red bell pepper into large chunks and place skin-side up on an aluminum-foil lined baking sheet.  Drizzle with olive oil and balsamic vinegar and place under the oven broiler for about 5 minutes, until the peppers are tender.  The oven door should be slightly open the entire time.  Allow to cool.
  2. Once cool enough to touch, peel the skins off the pepper and cut into thin strips.
  3. While the peppers are roasting, prepare the eggplant and onion.  Cut the eggplant into thin, circular slices.  Cut the onion into thin strips.  Place on an aluminum foil-lined baking sheet and toss with olive oil, salt and pepper.
  4. After removing the bell pepper from the oven, place the pan of eggplant and onion under the broiler.  Allow to roast for 5 minutes with the oven door slightly open.  Toss, then return to the broiler until the eggplant and onion are tender, about 2 minutes.
  5. Spread the dough onto a pizza pan.  Bake the dough at 350 degrees F for 10 minutes.
  6. Remove the pan and top with tomato sauce, red pepper, eggplant, onion and cheeses.  Return to the oven for 10 additional minutes, or until the cheese is melted.
  7. Allow the pizza to cool for 1 minute before slicing.  Enjoy!

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