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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download
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:
Browse Steps
1 of 6