Sunday, June 3, 2012

Eggplant Caprese and Chicken Mediterranean Pizzas



Well, our basil is growing like wild and we needed a good way to use up bunches of it. Pizza with homemade pesto sauce and basil on top was just the thing.


We used this recipe for a chickpea and carrot pizza crust for something fun and unconventional and it was mighty delicious. We loved the texture. It made two large pizzas and we opted for two totally different flavor profiles.



Each pizza began with a good layer of this homemade pesto for the sauce. The first pizza was an eggplant caprese with tomato slices, grilled eggplant, buffalo mozzarella and basil tucked into the layers. Mozzarella and Parmesan cheeses topped it off.


The grilled eggplant gave the caprese pizza a wonderfully rich, meaty flavor. It was so simple yet so flavorful.


The second was topped with grilled chicken, caramelized onions, sauteed mushrooms, spinach, sun-dried tomatoes, feta cheese and a bit of shredded cheddar. This really packed a punch. The sweet onions balanced the pungent sun-dried tomatoes and sharp feta. It was a seriously magical combination.


Do you have any awesome unconventional pizza crust recipes or ridiculously good pizza topping combinations?

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