Eggplant Pie Recipe

Make the dough

In a large bowl or stand mixer, combine bread flour, instant yeast, sugar, and salt. Add warm water and olive oil. Mix with a dough hook (or wooden spoon) until a shaggy dough forms, about 2 minutes.

Knead

Knead by machine on medium for 6–8 minutes, or by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth, elastic, and slightly tacky.

First rise

Shape into a ball, place in a lightly oiled bowl, cover, and let rise at room temperature until doubled, about 1 to 1.25 hours. Alternatively refrigerate overnight for more flavor (bring back to room temp before shaping).

Shape crust

When ready to bake, preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. Punch dough down, divide for one 12–14" pizza (this recipe yields one large NY-style pie). Stretch or roll dough into a 12" round on a floured surface, leaving a slightly thicker edge. Transfer to a cornmeal-dusted peel or inverted baking sheet.

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, black pepper, and sugar. Stir to combine and simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm or cool to room temperature if making ahead.

Prepare eggplant

Trim ends of the eggplant and slice into 1/4"–1/3" rounds. Sprinkle both sides lightly with salt and set on paper towels for 20 minutes to draw out bitterness. Pat dry thoroughly with paper towels.

Set up breading station

Place flour in one shallow bowl, beaten eggs in a second bowl, and mix breadcrumbs with 1/4 cup grated parmesan, dried basil, garlic powder, salt, and pepper in a third bowl.

Bread the slices

Working in batches, dredge eggplant slices in flour, shake off excess, dip in beaten egg, then press into breadcrumb mixture to fully coat. Place coated slices on a wire rack or tray.

Oven-roast

Preheat oven to 425°F (220°C). Arrange breaded eggplant on a parchment-lined baking sheet in a single layer. Brush or spray both sides lightly with olive oil (about 1–2 tbs total per batch). Roast for 12–16 minutes, flipping halfway, until golden and crisp at edges. Remove and keep warm. If making ahead, reheat briefly on pizza before final bake.

Tear or slice the fior di latte into small pieces so it will melt evenly. Shred low-moisture mozzarella and have parmesan and roasted red peppers ready. Warm pesto slightly if chilled so it spreads easily.

Assemble pie

On the stretched dough, spread a thin, even layer (about 3/4 cup) of house sauce, leaving a 3/4" rim. Sprinkle about 1 to 1 1/2 cups shredded mozzarella evenly over the sauce. Arrange oven-roasted eggplant slices in a single layer, overlapping slightly as desired. Distribute torn fior di latte pieces and fire-roasted red pepper slices over the eggplant. Sprinkle the 1/4 cup grated parmesan evenly on top.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once, until crust is golden and cheese is bubbling and slightly browned. Baking time will vary by oven and stone; target a bottom crust with good color and a crisp edge.

Finish

Remove pizza from oven. Drizzle with olive oil (about 1 tablespoon) and dot with house-made pesto (3 tablespoons) in small spoonfuls; you can lightly smear the pesto with the back of a spoon. Scatter fresh basil leaves if using. Let rest 2–3 minutes, then slice and serve.