Eggplant and prosciutto pizza

Total Time
30 min
15 min
15 min
Grilling eggplant before using it as a pizza topping is an important step that changes its texture from spongy to meaty by releasing some of its moisture while adding a touch of smokiness. It also keeps the pizza from becoming soggy. Fresh garlic, red pepper flakes, and dried oregano amp up the flavor of canned tomatoes whirled intoa quick pizza sauce that you'll turn to again and again. Quadruple the sauce ingredients so that you can make more pizza later in the week.


Cooking spray

2 spray(s)


½ small, thinly sliced

Table salt

2 pinch(es), or to taste (divided)

Black pepper

2 tsp, or to taste (divided)

Frozen pizza crust dough

2½ oz, or fresh, thawed and rolled into an oval

Canned tomatoes

¼ cup(s), whole, peeled, with basil

Minced garlic


Dried oregano

¼ tsp

Crushed red pepper flakes

1 pinch(es), or to taste


½ oz, roughly chopped

Shredded part-skim mozzarella cheese

5 Tbsp


2 Tbsp, fresh, torn


  1. Preheat oven to 375°F.
  2. Coat eggplant with cooking spray; season with salt and pepper. Grill, flipping once, until tender and crispy at edges, 6-10 minutes
  3. Meanwhile, in blender, combine tomatoes, garlic, oregano and red pepper flakes until well blended and saucy; season with salt and pepper.
  4. Place pizza crust on a baking pan. Bake 2-3 minutes; remove from oven.
  5. Spread tomato sauce over baked crust. Arrange eggplant over sauce; sprinkle with cheese and prosciutto.
  6. Bake until cheese is melted, 5 minutes. Remove from oven, sprinkle with basil and serve immediately.
  7. Serving size: 1 pizza