Wednesday, July 18, 2012

Tex Mex Poblano Eggplant Pizza Recipe


Unlike some other veggies in the garden, we aren’t bombarded with eggplant, but we do have enough to cook up a few meals. The type we bought this year is a purple eggplant that is small and round, as opposed to the long Japanese-style we’ve had in years past. Their size reminds me of pepperoni when they are sliced so I guess that is why I thought to use them on pizza.

For this pizza, I used my favorite crust from Food Embrace, this time with whole wheat flour and corn meal. The spicy beans take the place of the sauce. I had white beans to use up, but pinto or black would work great too.


Once the pizza is out of the oven you can garnish it with all kinds of fresh colorful ingredients. I used romaine lettuce, purple cabbage and diced tomato. 

Tex Mex Poblano Eggplant Pizza

Extra virgin olive oil
3 Poblano peppers, halved and de-seeded
1 small onion, peeled and quartered
3 cloves garlic, peeled
1 ½ cup cooked beans
½ tsp salt
½ tsp cumin
¼ tsp chipotle chili powder
¼ tsp crushed red pepper
3 small eggplant, sliced
½ cup cheddar cheese, shredded
¼ cup mozzarella cheese, shredded
Lettuce, purple cabbage and diced tomatoes for garnish
1 – 14 inch pizza crust, rolled thin

Preheat the oven to 425 degrees F. 

Place the poblano peppers on a baking sheet, cut side down. Add the onions and garlic cloves to the baking sheet. Drizzle with about a ½ tablespoon of olive oil, and rub over the vegetables. Roast the vegetables in the oven for about 20 minutes, and then set aside to cool.

Add the beans to the bowl of a food processor. Remove any burnt or separated skin from the peppers, and add the peppers to the beans. Add the onion and garlic cloves too. Add the salt, cumin, chipotle powder, crushed red pepper and about 1 tablespoon of olive oil. Pulse on high until a smooth paste is formed.

Spread the beans over your pizza crust. Lay the eggplant slices in a single layer evenly over the beans. Sprinkle with the cheeses. 

Bake for 10 - 15 minutes, or until the edges of the crust begin to brown and the cheese is bubbly.
Top with shredded lettuce, cabbage and diced tomatoes before serving.

8 comments:

Andrea said...

I love the idea of a pureed bean sauce! When we can start making pizza again, I'm totally doing that!

Sarah said...

this is an original pizza! I like the way you used the beans in this recipe. As for eggplants- it's one of my favorite vegetables especially roasted over an open fire.

Lori said...

Andrea - It turned out well! A nice, hearty variation from red sauce.

Sarah - I bet eggplants prepared that way are delicious. I do a lot of roasting, but I need to grill them more.

kat said...

Oh how I wish I could get Matt to eat eggplant!

Joanne said...

I never really think of combining eggplant with tex-mex flavors but why not! Looks awesome.

I wonder if eggplant is having a bad season this year? I haven't seen much of it...

Cathleen said...

This pizza looks absolutely perfect! I really must start cooking with eggplant more, yum!

TasteHongKong said...

I like this, especially having whole grains for the crust and pureed beans for the sauce; am also thinking to add some cherry tomatoes which are now being roasted in my oven : ).

JulieD said...

Lori, this looks so good!! I'm obsessed with eggplant but I have never cooked with poblanos before, we keep talking about it but haven't.