Roasted Eggplant, Sausage And Taleggio Pizza
Roasted eggplant pairs really well with sausage and Taleggio cheese in this hearty pizza.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Balls Pizza Dough For Individual Sized Pizzas
- 2 Medium Sized Eggplants
- 1 Medium Red Onion
- 2 Tablespoons Olive Oil
- 4 Large Sausage Links
- 1 Tablespoon Olive Oil
- 3 to 4 Cups Prepared Tomato Sauce
- 1 (4 Ounce) Block Mozzarella Cheese, Thinly Sliced
- 4 Ounces Taleggio Cheese, Sliced
- 4 Tablespoons Chopped Fresh Basil
Instructions
- 1
Preheat the oven to 375 degrees F.
- 2
Peel the eggplant and then cut into 1 1/2 inch pieces, then peel the onion and chop it into pieces the same size as the eggplant.
- 3
Place the eggplant and onions on a baking sheet and drizzle with the two tablespoons olive oil.
- 4
Toss to coat the vegetables evenly, and roast the eggplant and onions until tender, about 20 minutes.
- 5
In a skillet, heat the oil.
- 6
Remove the sausage meat from the casings and cook until lightly browned, breaking the meat up with a fork as it cooks, about 10 minutes.
- 7
Set aside.
- 8
Preheat oven to 500 degrees F.
- 9
Roll out one ball of dough into a 12 to 14 inch circle and place on a cornmeal dusted pizza peel.
- 10
Spoon some of the tomato sauce onto the pizza spreading it to within 1 inch of the edge.
- 11
Place some of both of the cheese slices over the sauce, then top with some of the eggplant and onions and finally the sausages.
- 12
Sprinkle with the fresh basil.
- 13
Cook for about 12 to 15 minutes or until the crust is lightly browned and the cheese is bubbly.
- 14
Serve immediately and continue to prepare and cook the rest of the pizzas.