This hearty and healthy pizza recipe is easy to make and tastes great. It takes a bit more time than some of the other pizza recipes, but it is so worth it. The eggplant gives a great flavor and the goat cheese gets all toasted in the oven. I like to make two different pizzas to ensure plenty of leftovers – nothing like cold pizza in the morning. Use the basic tomato sauce recipe for the pizza sauce.

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  • 1 Pizza Dough (find in the refrigerated section in Trader Joe’s)
  • Flour
  • 1/2 Eggplant
  • 1/4 Yellow Onion
  • 1 Clove Garlic
  • 1 Bunch Spinach
  • Crumbled Goat Cheese (Feta, etc.)
  • Basic Tomato Sauce


1. Take the pizza dough out of the fridge and let it sit to come to room temperature. Preheat the oven to 550 degrees.

2. Slice the eggplant into 1/4 inch sections, brush both sides lightly with olive oil and season with a dash of salt and a grind of pepper. Place on tin foil on a baking sheet and bake at 375 degrees in your oven or toaster oven. Roast for about 8 minutes, flip over carefully with a spatula, and roast for another 4-6 minutes, until they are lightly browned. Make sure they don’t burn. Set aside when finished.


2. Finely dice the onion and garlic. Wash and dry the spinach, and chop coarsely.

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3. In a skillet, sauté the onions in olive oil for about 4 minutes on medium heat. Add a pinch of salt, a couple grinds of pepper, and the garlic, and sauté for another minute. Add the spinach, stirring constantly so that it is coated with the oil, garlic and onions. Sauté until the spinach is wilted, about 2 minutes. Set aside when finished.

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4. Lightly flour a wooden cutting board and place the pizza dough on the board. Using your hands, press down hard on the dough to kneed it about 10 times, flipping it over each time.


5. Using a rolling pin or a wine bottle (rolling pin works much better), roll out the dough, pressing out the bubbles. Keep adding flour so it doesn’t get sticky, but don’t go too crazy with the flour or the dough will dry out. It is important to work the dough to break down the glutens so it will hold its shape and stay nice and thin. A proper rolling pin really helps here. Roll it out until it is about 9″ in diameter.

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6. Pick the dough up and work it with your fists, mamma mia style. I also like pinch the pizza by the edges, and let gravity pull the dough out, slowly rotating the dough. Be careful to not let it get so thin it rips. (If it does rip, pinch it back together, no big deal)


7. Lightly oil a large, thin (ideally round) baking pan. I like to use the underside of the baking pan as this makes it easier to keep the dough stretched out and thin. Keep rolling out the dough until it is about the size of the pan. Use the edges of the pan to hold the dough on one side as you stretch it out over the rest of the pan (like putting a fitted sheet on a bed). Watch out for thin areas and stop stretching if it gets too thin.


8. Put a couple big tablespoons of tomato sauce and spread around to cover the pizza. Add the roasted eggplant slices and the spinach. Make sure to get all the good onion-garlic pieces on there too! Sprinkle the goat cheese all over and put into the top shelf of the pre-heated oven.

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9. After 10 minutes in the oven, check the pizza. Rotate it 180 degrees to make sure it cooks evenly. Bake for another 2-4 minutes, until the edges are just starting to get charred and the top of the cheese is light brown. Test the edges and make sure they are getting hard. Take out of the oven and let sit for 5 minutes before cutting. Sprinkle with crushed red peppers and serve!

Prep Time: 45 minutes – 1 hour

Cooking Time: 15 minutes