Food & Cooking Recipes Lunch Recipes Eggplant, Pistachio, and Pomegranate Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Roland Bello Prep Time: 15 mins Total Time: 30 mins Yield: 1 9-by-13-inch pie Ingredients 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 ½ cup salted pistachios, chopped ⅓ cup crumbled feta ⅓ cup pomegranate seeds (from 1 pomegranate) ¼ cup lightly packed cilantro leaves Directions 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. Bake until cooked through and crust is golden on edges and bottom, about 18 minutes. Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve. Rate it Print