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Eggplant pizza galette

July 27, 2014

Eggplant pizza galette ingredients

Salting eggplant

Eggplant pizza galette

Eggplant pizza galette

Eggplant pizza galette

Eggplant pizza galette

Eggplant pizza galette

If it were up to me, pizza would be on the menu at least once a week in my house.  Maybe it’s a throwback to my childhood, when we actually did eat pizza once a week (back when Pizza Hut was pretty much the only option in our town, and you had to call — on a landline! — to order).  Oddly it’s my husband, the Italian, who constantly votes down my pizza suggestion.  It’s not that he doesn’t like pizza — he just isn’t crazy about American pizza.  But my craving persists, so I try to find clever ways to sneak those pizza flavors into recipes we can agree on.

This recipe was inspired by a summer squash & ricotta galette that appeared in Cooking Light a couple of years ago.  I use the olive oil tart dough recipe from that galette, because it’s so beautifully pliable, doesn’t tear, and the flavor goes nicely with the eggplant.  Salting the eggplant is an important step: it draws the water out, so you don’t end up with a puddle inside your galette.  Don’t worry about the eggplant reabsorbing the water when you rinse the salt off: in addition to drawing the water out, salting also helps to firm up the cell walls.

Eggplant Pizza Galette

serves 4

For the dough:
7.25 oz. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/3 c. olive oil
1/4 c. water

For the sauce:
28-oz. can whole peeled tomatoes with basil
Italian seasoning (my favorite is the Tuscan Sunset seasoning from Penzeys; if using another brand, add a pinch of red pepper flakes)
a splash of dry white or red wine

For the galette:
1 eggplant, cut into thin (1/4 – 3/8 inch) slices
olive oil
1 clove garlic, minced
8-oz. ball of fresh mozzarella, thinly sliced
1 egg, lightly beaten with a splash of water
a few fresh basil leaves, torn or roughly chopped

In a medium bowl, whisk together flour, salt, & baking powder.  In a measuring cup with a spout, whisk together the olive oil & water.  While stirring, slowly drizzle the olive oil mixture into the flour mixture until fully incorporated.  Dump dough out onto a lightly floured surface and gently knead 15-20 strokes, until dough comes together.  Pat into a flattened disc, wrap in plastic, and chill for 30-45 minutes.

Meanwhile, make the sauce.  Puree the tomatoes (and any juices in can) in a blender.  You should get 3.5-4 cups of puree, but you only need 1.5 cups for the sauce.  I funneled the remaining puree into a clean jar and put it in the refrigerator for spaghetti later in the week.  Put 1.5 cups of tomato puree in a small saucepan over medium-high heat, add a splash of wine, and season with 2-3 big pinches of salt and about a teaspoon of Italian seasoning.  Simmer, stirring occasionally, until sauce is slightly thickened and has reduced to about 1 cup.  Season to taste with salt & Italian seasoning.  Set aside to cool.

Roll dough out to a 14″ circle on a lightly floured surface.  Transfer to a parchment-lined rimless baking sheet, cover with plastic (you can reuse the plastic you wrapped the dough in, if it’s big enough), and put back in the refrigerator to rest while you prepare the eggplant.  Preheat the oven to 400°F.

Lay the eggplant slices on a large cutting board and sprinkle liberally with salt.  Let sit for 10 minutes, then flip eggplant slices over and salt the other side.  Let sit another 10 minutes.  (Now is a good time to take the galette dough out of the refrigerator.)  Rinse eggplant slices and pat dry with a towel, then transfer to a large bowl.  Toss with a drizzle of olive oil and the minced garlic.

Spread sauce on dough, leaving a 1- to 2-inch border.  Pile eggplant on top of the sauce, then top with the sliced mozzarella.  Fold dough edges up around the eggplant, pinching lightly where the dough overlaps.  Brush dough with egg wash.  Bake at 400°F for 40 minutes, rotating pan halfway through baking.  Sprinkle with fresh basil.  Let cool 10 minutes before slicing.

4 Comments leave one →
  1. July 28, 2014 2:59 am

    This looks great. Whenever I have tried to make eggplant (not much) it doesn’t work out. And I love eggplant. I will try to make this soon. Maybe I can even get my kids to eat it. They are super picky eaters but my son will eat pizza.

    • whitney marie permalink*
      July 28, 2014 8:53 am

      Thanks! 🙂 The eggplant I used here was pretty huge…if you make this for your kids, I would either use less eggplant or put sauce & cheese between the layers of eggplant (in addition to the cheese on top), because otherwise it can be a pretty big mouthful of eggplant.

  2. July 29, 2014 10:30 am

    I love this! I’m not sure I could do a galette with my gluten free dough, but I’m willing to give it a few tries! I bet this would be good with zucchini too.

    • whitney marie permalink*
      July 29, 2014 10:32 am

      Absolutely! — the original recipe was for a zucchini & yellow squash galette, with a ricotta base instead of tomato sauce.

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