Eggplant and Mushroom Pizza with Yummy, Crispy Crust

Eggplant and Mushroom Pizza

Eggplant and Mushroom Pizza

Thanks to Jessie from The Hungry Mouse and Reeni of CinnamonSpiceAndEverythingNice, I was able to solve the problems I encountered when I tried to make Homemade Eggplant Pizza the first time. See that post here.

When I made pizza the last time, the crust never fully baked and therefore the pizza was soggy and the dough was downright raw in the middle.

They recommended that I prebake the pizza crust just a little and they also recommended that I cook the pizza for longer than 12 minutes – more like 18 – 22 minutes in a very hot oven. I particularly liked Reeni’s advice to preheat the oven to 500˚F and then turn it back to 450˚F once I put the pizza in the oven. My oven tends to trend a little low anyway and opening the door always knocks the temperature down, so preheating a little high was a great idea.

To avoid this puffing, prick the raw pizza dough with a fork.

To avoid this puffing, prick the raw pizza dough with a fork before putting it in the oven.

I forgot to prick the pizza dough before I put it in the oven to pre-bake so I was startled by this puffing up of the dough. But that can easily be avoided by pricking the dough with a fork to let the air escape. I was able to flatten it back out after removing it from the oven, so it wasn’t a huge disaster.

I used this pizza baking pan that has holes in it to allow air to circulate and I set my oven to “convection.” Circulating the air with the convection setting helps things brown better.

Non-stick pizza baking pan

Non-stick pizza baking pan

Other steps I took this time included sautéeing the eggplant first (with mushrooms and tomatoes) to get more water out (of all the vegetables). I also let the salted eggplant pieces sit in a strainer for longer and squeezed out the water harder.

Eggplant salted and draining

Eggplant salted and draining

Mushrooms sautéeing

Mushrooms sautéeing

Mushrooms and Eggplant Sautéeing

Mushrooms and Eggplant Sautéeing

Sliced Cherry Tomatoes Added

Sliced Cherry Tomatoes Added

Ready to Go Into the Oven

Ready to Go Into the Oven

Now that I know how to make homemade pizza that isn’t soggy, be on the lookout for more pizza creations.

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One thought on “Eggplant and Mushroom Pizza with Yummy, Crispy Crust

  1. Foodista

    I couldn’t take my eyes off this wonderful pizza! I can almost imagine the smell of this in my kitchen 🙂 Thanks for sharing, I’ll definitely make one today! oh and If you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and you can also check out our recipes on the site 🙂 Cheers!

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