Name: Quick & Easy Eggplant Naan Pizzas
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Cuisine: Italian
Ingredients: 4 pieces naan; 2 teaspoons extra-virgin olive oil; 1 eggplant; 4 basil leaves; 0.667 cup pizza sauce; 1 cup mozzarella cheese; 4 ounces ricotta cheese; 2 tablespoons Parmesan cheese

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Quick & Easy Eggplant Naan Pizzas

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Ingredients

Warning0 allergens identified

Quick & Easy Eggplant Naan Pizzas

4 pieces naan

2 teaspoons extra-virgin olive oil

1 eggplant

4 basil leaves

⅔ cup pizza sauce(or marinara sauce)

1 cup mozzarella cheese (or shredded pizza blend cheese, 1 cup is 4 oz.)

4 ounces ricotta cheese(4 oz. is 1 scant cup)

2 tablespoons Parmesan cheeseshaved

Instructions

Preheat oven to 425°F.

Line a baking sheet with parchment paper.

Arrange the naan on the baking sheet. Drizzle an equal amount of the olive oil over the surface of each piece.

Thinly slice the eggplant into 1/8-inch thick rounds. Cut each round in half.

Stack the basil leaves and roll into a tight log. Make very thin slices across the log to create ribbons.

Divide the pizza sauce equally on each naan piece and spread it into an even layer, leaving a 1/2-inch border around the sauce.

Spread eggplant slices evenly over each piece of naan, then add a sprinkling of shredded cheese, drops of ricotta cheese, and half of the basil ribbons. Reserve remaining basil for garnish.

Bake the pizzas on middle rack of oven until the naan is crisp and the cheese is bubbly and golden, 14-15 minutes.

Check to see that pizzas are done. Remove from oven or add time as needed.

Allow pizzas to cool on the baking sheet for 2-3 minutes. Top with reserved basil ribbons and a sprinkle of Parmesan cheese, if desired. Slice and serve. Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes.

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Tips & Tricks (5)

Eggplant Salting Technique 🧂
Salt eggplant slices and let them sit for 15-20 minutes before cooking to draw out excess moisture and reduce bitterness, resulting in a crispier texture.
Naan Crispiness Hack 🍞
Lightly brush naan with olive oil and pre-toast it for 1-2 minutes before adding toppings to prevent sogginess and create a perfectly crisp base.
Ricotta Dolloping Trick 🥄
Use a warm, slightly oiled spoon to create smooth, easy-to-place ricotta dollops that won't stick and spread evenly across the pizza.
Layering for Maximum Flavor 🧀
Layer ingredients strategically: start with a thin sauce base, then roasted eggplant, followed by mozzarella, and finish with dollops of ricotta for optimal flavor distribution.
Fresh Herb Finale 🌿
Add fresh basil leaves immediately after removing from the oven to preserve their vibrant color and release maximum aromatic oils.