Grilled Eggplant Pizza on Sorted Amaranth & Water Chestnut Pizza Crust

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by Tejas on September 8, 2023 in

Total Prep Time:

minutes.

Cooking Time: 15 minutes.

Serving Size: One 10” Pizza serves 2, but can be eaten solo Guilt Free.

About the Recipe

Grilled Eggplant Pizza on Sorted Amaranth & Water Chestnut Pizza Crust

Pizza lovers, get ready to embark on a culinary journey that combines the irresistible allure of pizza with the goodness of nutrition. Our Grilled Eggplant Pizza on a Sorted Amaranth & Water Chestnut Pizza Crust is a game-changer in the world of pizza-making, offering you a guilt-free and tantalizingly flavorful option that will leave your taste buds dancing with delight.

What sets this pizza apart is the hero of the dish – the pizza crust. Instead of the usual refined flour base, we’ve opted for a Low Glycemic Index (GI) crust made from Amaranth and Water Chestnut. Now, you might be wondering, why make the switch? Well, here’s the scoop: a low GI crust doesn’t lead to rapid spikes in blood sugar levels like its refined flour counterpart. It’s a smart choice for those looking to enjoy their favorite comfort food without compromising on health. Plus, it adds a unique, nutty flavor and satisfying crunch to each bite, elevating your pizza experience to a whole new level.

Now, let’s talk toppings. Our pizza is generously loaded with grilled eggplant, capsicum, onions, green olives, and a harmonious blend of Feta and Mozzarella cheese. These toppings not only create a colorful mosaic of flavors but also provide a healthy dose of vitamins, minerals, and antioxidants. The star of this show, the grilled eggplant, brings a smoky, charred goodness that perfectly complements the creamy cheeses and zesty marinara sauce.

Speaking of marinara sauce, ours is made from scratch, infusing your pizza with the rich flavors of fresh tomatoes, garlic, a hint of chili flakes, oregano, and basil. It’s a symphony of tastes that harmonize beautifully with the other ingredients.

Whether you’re enjoying it solo or sharing it with friends, this Grilled Eggplant Pizza on Amaranth and Water Chestnut Crust is a savory, nutritious, and utterly delicious choice. Plus, if you’re feeling adventurous, a handful of fresh arugula on top adds an extra layer of flavor that takes this pizza to the next level. So, why settle for ordinary pizza when you can savor a slice of this extraordinary culinary creation?

Ingredients

Sorted Amaranth & Water Chestnut Pizza Crust

For Marinara Sauce

Tomatoes
Garlic
Chilli Flakes
Oregano
Basil

Toppings

Eggplant – (Bharta Baingan)
Capsicum
Onion
Green Olives
Feta Cheese
Mozarella Cheese

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Directions

Process to make Marinara Sauce

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

Grilling the Eggplant

Slice the eggplant vertically into 1/4^th inch slices, make about 4-5 slices per pizza
In a grill pan pour 20ml of Olive oil and heat it, then add 10 cloves of garlic and let them sizzle
Place the slices of Eggplant on the pan and grill for about 4-5 mins on each side. Remember to keep the pan hot so that that you get the grill lines of the pan on the eggplant
Remove from the pan when charred thoroughly on both side and set aside to cool.

Assembling the Pizza

Take a Sorted Amaranth & Water Chestnut Pizza crust and place it on a baking tray
Put about 3 Tablespoons of Marinara sauce on the pizza crust and spread evenly followed by 90gms of Shredded Mozzarella cheese, once again spread evenly on the pizza crust. Make sure to have some gaps within the cheese to let the tomato sauce bubble through otherwise it would make the pizza soggy
Top the Cheese with the Grilled Eggplant slices, sliced onions and capsicum along with sliced Green Olives.
Take the Feta Cheese and crumble it evenly over the toppings, and sprinkle some olive oil and pop the pizza in the oven at 250°Celcius for upto 5mins or once the cheese starts to bubble and brown a little bit, whichever is quicker.
The pizza is ready to enjoy for a personal meal or to share. Adding a bunch of fresh Arugula on top of the pizza can help add another dimension of flavors to the Eggplants.

Products used in this recipe

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