Top This: Eggplant Parmesan Pizza (à la Pitfire Artisan Pizza)

Top This

Learn how to work a new topping onto your pies.


[Photographs: Kelly Bone]

As summer rolls in, Pitfire Artisan Pizza rolls out its new seasonal menu, peppered with farmers market favorites. I took an immediate liking to the Eggplant Parmesan Pizza; though the name evokes warm, heavy comfort food, Pitfire takes a lighter approach to the hefty nightshade. At the base of the pie are translucent sheets of grilled eggplant, aubergine skin peeking out from beneath the blanket of blistered cheese and sweet cherry tomatoes. Executive Chef Andrew Lakin—who recently joined the Pitfire team after stints at The W Westwood and Gjelina—walks us though the making of this summery pie.

What You'll Need

  • 1 Portion of Rustic-style Dough
  • Tomato Sauce
  • Grilled Eggplant
  • Fresh Oregano
  • Mozzarella
  • Cherry Tomatoes
  • Italian Parsley
  • Parmesan
Pitfire Artisan Pizza

Multiple Locations throughout Southern California

About the author: Kelly Bone lives in Los Angeles writing The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

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