Fairy Tale Eggplant & Mozzarella Pizza with Blistered Cherry Tomatoes & Summer Squash

Fairy Tale Eggplant & Mozzarella Pizza

with Blistered Cherry Tomatoes & Summer Squash

45 MIN
3 Servings
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From the Test Kitchen

This seasonal pizza showcases melty mozzarella and fairy tale eggplants, known for their petite size and gorgeous purple color. For a satisfying companion to the hearty pizza, we’re pairing tender sautéed squash with juicy cherry tomatoes—blistered, or browned in the pan for satisfying texture and deep flavor. To enhance the savory-sweet duo, we’re also adding parmesan and dried currants. (Depending on what’s best near you, your tomatoes may be yellow or red.)

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the eggplants crosswise into ¼-inch-thick rounds. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces.

Cook the eggplants:
2 Cook the eggplants:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tomato paste and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat.

Assemble & bake the pizza:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked eggplants and mozzarella cheese (tearing into bite-sized pieces before adding). Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Season with salt and pepper.

Blister the tomatoes:
4 Blister the tomatoes:

While the pizza bakes, rinse and wipe out the pan used to cook the eggplants. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes. Cook, without stirring, 3 to 4 minutes, or until browned. Add half the vinegar (be careful, as the vinegar may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Transfer to a bowl. Season with salt and pepper to taste. Wipe out the pan.

Cook the squash:
5 Cook the squash:

While the pizza continues to bake, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat. Add the currants and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.

Finish the squash & plate your dish:
6 Finish the squash & plate your dish:

Pick the basil leaves off the stems; discard the stems. Top the cooked squash with the blistered tomatoes, parmesan cheese, and half the basil (tearing the leaves just before adding). Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Divide ⅔ of the pizza between 2 dishes (you will have extra). Garnish with the remaining basil (tearing the leaves just before adding). Serve with the finished squash on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the eggplants crosswise into ¼-inch-thick rounds. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Halve the squash lengthwise; cut crosswise into ½-inch-thick pieces.

2 Cook the eggplants:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and half the garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the tomato paste and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Turn off the heat.

Cook the eggplants:
3 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer the dough to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Leaving a 1-inch border around the edges, evenly top the prepared dough with the cooked eggplants and mozzarella cheese (tearing into bite-sized pieces before adding). Bake, rotating the sheet pan halfway through, 16 to 18 minutes, or until the crust is golden brown and the cheese has melted. Remove from the oven and let stand for at least 2 minutes. Season with salt and pepper.

4 Blister the tomatoes:

While the pizza bakes, rinse and wipe out the pan used to cook the eggplants. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tomatoes. Cook, without stirring, 3 to 4 minutes, or until browned. Add half the vinegar (be careful, as the vinegar may splatter); season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly thickened. Transfer to a bowl. Season with salt and pepper to taste. Wipe out the pan.

Blister the tomatoes:
Cook the squash:
5 Cook the squash:

While the pizza continues to bake, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the squash. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until browned and softened. Turn off the heat. Add the currants and remaining vinegar. Stir to thoroughly combine; season with salt and pepper to taste. Transfer to a serving dish.

6 Finish the squash & plate your dish:

Pick the basil leaves off the stems; discard the stems. Top the cooked squash with the blistered tomatoes, parmesan cheese, and half the basil (tearing the leaves just before adding). Transfer the baked pizza to a cutting board; cut into 6 equal-sized pieces. Divide ⅔ of the pizza between 2 dishes (you will have extra). Garnish with the remaining basil (tearing the leaves just before adding). Serve with the finished squash on the side. Enjoy!

Finish the squash & plate your dish:
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