Food & Cooking Recipes Lunch Recipes Eggplant, Pistachio, and Pomegranate Pizza By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 13, 2020 Print 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. Print