Summertime Eggplant Parmesan
This farmers market-driven pizza is surprisingly light, with gentle hints of eggplant and herb-marinated tomatoes. It’s a cheesy slice of the season.
Paper-thin slices of fresh eggplant are lightly brushed with garlicky olive oil. Sprinkled with a pinch of salt and pepper, the eggplant is grilled for approximately 2 minutes per side.
Chef Lakin Strikes a Pose
Don’t mind the lady in the background. She’s just really excited about pizza.
An ample layer of tomato sauce—spiked with garlic, olive oil and a touch of oregano—is ladled over the crust.
Halved cherry tomato are marinated in olive oil, basil, mint, and chili flakes. Soft leaves of fresh oregano sit beside them.
Building the Pizza
A single layer of the eggplant covers the sauce entirely. Clusters of oregano, cubes of mozzarella, and a generous handful of cherry tomatoes are arrayed on top.
Don’t be shy dousing the pizza with parmesan. It’s the namesake cheese of this pie!
The pizza bakes in the almond-wood fire for approximately 6 minutes. Hovering around 650-700 degrees, Pitfire strives for a crust that is richly browned and crisp. At home, crank your oven as high as it goes and bake for approximately 6 -10 minutes.
Pinch o' Parsley
With a touch of herbaceous green parsley, this pizza is ready to devour!