Caramelized Onion + Eggplant Pizza

More CSA dinner bounty! I made this galette-looking pizza from all from stuff I had at home plus the vegetables from my box. I used a big Galine eggplant, small purple "candy apple" onion and a yellow ringo pepper. The onion, pepper, garlic, salty goodness totally made the pizza and perfectly complimented the soft, creamy eggplant. I was grateful for Epicurious' inclusion of peppers; as a result, I was inspired to throw one of the peppers in the skillet and am so glad I did!


{Caramelized Onion + Eggplant Pizza}
adapted from Epicurious
INGREDIENTS
1/2 of this pizza dough
1 chinese eggplant or 1/2 of a large globe eggplant (to make 8-10 thin slices)
1 T. olive oil
2 t. coarse sea salt
1 small onion, cut in thin strips
1 small mild pepper, cut in thin strips
1 t. minced garlic
1/4 c. pesto
1/3 c. shredded mozzarella
1/4 c. shredded parmesean
cracked pepper
DIRECTIONS
Broil eggplant: Cut eggplant into 1/4 inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, about 4 minutes. Heat oil in a small cast iron skillet over medium heat, gently sautee onion and pepper along with coarse salt, until soft and then browned and fragrant. Add minced garlic once onions begin to brown. Once completed, remove from heat.
Preheat oven to 500°F. Shape and stretch dough into 12- to 13-inch round. Spread pesto and half of mozzarella chese. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Spoon evenly over eggplant. Fold crust over about 2 inches all the way around, like a galette, if you're feeling creative. Bake pizza until dough is crisp and browned about 9 - 10 minutes. Top with cracked pepper.


This morning I used the rest of the squash including the cute sunburst squash to make zucchini bread. Whew! Veggie overload! Fortunately my next box isn't coming until the 22nd.