I was thinking about pizza with tapenade but happened upon a Mediterranean eggplant spread. I thought it would be a great spread on pizza or as a sauce. Pre-made jarred sauces are great pizza toppings.
1 ball pizza dough
1 cup eggplant and garlic spread (or tapanade, or roasted red pepper spread)
8 oz shredded mozzarella
1/2 cup ricotta cheese
1 small zucchini
1 tbs garlic, chopped
Preheat oven and pizza stone (if using one) to 400 degrees.
Spread pizza dough out onto a pan/stone poking a few holes with a fork.
Bake for 10 minutes until lightly browned and not fully cooked.
Spread eggplant spread onto the dough.
In a large skillet, saute zucchini and garlic over medium heat. Cook for about 5 minutes and then remove from the heat.
Sprinkle pizza crust with mozzarella, and spoonfuls of ricotta.
Spoon zucchini onto the pizza as well.
Bake for 10-15 more minutes until cheese is melted and zucchini still has some texture.
Let it sit for 5 minutes before slicing.
It was really good and had some different flavors. I loooove ricotta on pizza or in calzones. It’s such a light cheese with some creaminess.
Tapenade, or pesto, blended roasted red peppers, or spreads are great for pizzas. I used some zucchini but eggplant or butternut squash would be good too. If pizza dough isn’t your thing then make this on naan, pitas, or flatbread.
What else would be a good fall pizza?
Loveee the idea of an eggplant spread pizza!!