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Dairy
Easy
40 m
Diets 
Whether it’s a salad, a sandwich, or even a sushi roll — if there’s crispy eggplant in it, I’ll order it. This crispy eggplant pizza with roasted garlic is an amazing way to take your pizza up a level!
Yields 4 personal pies
20–24 ounces (570–680 grams) pizza dough
16 ounces (450 grams) shredded mozzarella cheese
10 ounces (450 grams) Tuscanini Breaded Eggplant Cutlets, prepared according to package directions
roasted garlic (optional); see note
1 15-ounce (425-gram) can Gefen Tomato Sauce
1 teaspoon basil
1 teaspoon Gefen Oregano
1 teaspoon dried parsley
1 teaspoon Gefen Garlic Powder
1 teaspoon Gefen Onion Powder
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking pan with Gefen Parchment Paper; set aside.
Combine all ingredients in a small bowl; set aside.
Divide the dough into four equal balls. Roll each ball into a large, thin circle. Top each crust with a generous layer of the sauce mixture.
Cut eggplant cutlets into bite-sized pieces and sprinkle over the pizza dough. If using, sprinkle two to three roasted garlic cloves over the pizza as well. Top with cheese and a few additional eggplant slices.
Bake for 15–20 minutes, until cheese is bubbling and starts to brown.
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