Eggplant Pizza With Potatoes
Amalie Andersen
Don't worry if you can't finish your pizza, it will be a perfect snack for lunch the next day!
People: 1
0 min

Ingredients

0.25 tbsp
Balsamic Vinegar
0.25
Eggplant
2 Clove
Garlic
30 gr.
Mushrooms
0.75 tbsp
Olive Oil
0.5
Onion
2 tsp
Oregano
350 gr.
Pizza Dough
50 gr.
Potatoes
0.5
Tomatoes
80 ml
Tomato Sauce

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Prep

  1. Wash, peel, and thinly slice your onion and potatoes.
  2. Wash and thinly slice your eggplant and Mushrooms.
  3. Finely chop your garlic.
  4. Slice your tomatoes into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  5. Preheat your oven to 200°C (400°F).

Building Your Pizza

  1. Mix canned tomatoes, garlic and oregano together in a bowl.
  2. Spread the rest of the toppings on the pizza. Add salt and pepper to taste.
  3. Bake pizza in the oven at 200°C (400°F) for 10-15 minutes or until the crust is golden brown.
  4. Drizzle the balsamic vinegar and olive oil on top.