Prepare to revolutionize your pizza night with a mouthwatering masterpiece that proves vegan cuisine can be both indulgent and incredibly delicious! This Roasted Eggplant Pizza with Almond Ricotta and Chili Oil is not just a meal—it's a culinary adventure that transforms humble ingredients into a gourmet experience that will have everyone at the table begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 1 large eggplant, sliced
- 2 pizza crusts
- 1 cup almonds, soaked and blended
- 1 tbsp nutritional yeast
- 1 tsp lemon juice
- Chili oil to taste
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and prepare a baking sheet with parchment paper.
- Slice the eggplant into thin, uniform rounds approximately 1/4 inch thick. Lightly salt the eggplant slices and let them sit for 10 minutes to draw out excess moisture.
- Pat the eggplant slices dry with paper towels and arrange them on the prepared baking sheet. Drizzle with olive oil and season with black pepper.
- Roast the eggplant slices in the preheated oven for 15-20 minutes, flipping halfway through, until they are golden brown and tender.
- While the eggplant roasts, prepare the almond ricotta: Drain soaked almonds and blend with nutritional yeast, lemon juice, salt, and a little water until smooth and creamy.
- Prepare the pizza crusts by lightly brushing with olive oil and preheating them according to package instructions.
- Spread the almond ricotta evenly across the pizza crusts, leaving a small border for the crust.
- Arrange the roasted eggplant slices artfully over the almond ricotta base.
- Bake the pizzas for 12-15 minutes until the crust is crisp and edges are golden.
- Remove from oven, drizzle generously with chili oil, and sprinkle with fresh herbs if desired.
- Let the pizzas cool for 2-3 minutes, slice, and serve immediately.
Tips
- Salt and Drain Eggplant: Always salt and let eggplant sit for 10 minutes before roasting to remove excess moisture and reduce bitterness.
- Creamy Almond Ricotta Secret: Soak almonds overnight for the smoothest, creamiest texture possible. If you're short on time, a quick 1-hour soak will also work.
- Chili Oil Drizzle: Add the chili oil after baking to preserve its vibrant flavor and prevent burning.
- Crispy Crust Hack: For an extra crispy crust, pre-bake your pizza base for 3-4 minutes before adding toppings.
- Fresh Herb Finish: Consider garnishing with fresh basil or oregano for an extra burst of flavor and visual appeal.Pro tip: This recipe is incredibly versatile—feel free to experiment with different vegetables or adjust the spice level to suit your taste preferences!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 15g
Fat: 28g
Saturated Fat: 3g
Cholesterol: 0mg
