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Under 30 Minutes

Eggplant, Pistachio, and Pomegranate Pizza

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-13-inch pie

Photography: Roland Bello


  • 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
  • 1 to 2 small eggplants, thinly sliced lengthwise into 6 strips
  • Extra-virgin olive oil
  • Coarse salt
  • Red-pepper flakes
  • 1/2 cup salted pistachios, chopped
  • 1/3 cup crumbled feta
  • 1/3 cup pomegranate seeds (from 1 pomegranate)
  • 1/4 cup lightly packed cilantro leaves


  1. Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes.

  2. Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.

  3. Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve.

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