Eggplant Parmigiano Pizza
Eggplant Parmigiano Pizza
Directions
- Heat pizza oven to 485-525 degrees F, depending on oven.
- Fry eggplant cutlets according to directions, then drain.
- Sauce pizza crust with 8 fl oz sauce. Spread Roma Original Mozzarella over the sauce. Top with fried eggplant cutlets (about 4-6), then top with Bacio cheese. Sprinkle grated Parmesan cheese over all.
- Bake pizza degrees for 8-12 minutes, until cheese is browned and bubbling.
- Sprinkle chopped basil and red pepper flakes on top of pizza and let rest for 5 minutes before slicing.
Ingredients
- 1 ea Ultimo® 14” Sheeted Dough
- 8 fl oz Piancone® Pizza Sauce with Basil
- 5 oz Roma® Cheese, Mozzarella, original LMPS, diced
- 4 to 6 ea Roma® Eggplant Naples-style, Battered
- 5 oz Bacio® cheese, white cheddar, blend
- 1 oz Assoluti® Parmesan style cheese, grated
- 1/2 oz Peak Fresh Produce® Basil, shredded
- pinch Magellan® Crushed Red Pepper, optional
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
