If you shop at a farmers’ market or just love buying all the summer produce at the grocery store, you’ve probably found yourself in an all-too-familiar situation in July: there are eggplants in your fridge and you don’t know no What to do with them. Well get excited because from now on this healthy flatbread pizza recipe will be your answer.
I started making this recipe last summer when I was faced with a similar glut of eggplant. I had some great bread (we were in Malibu, where I never part with a loaf of sourdough Gjusta), a tub of whole milk ricotta, and farm-fresh tomatoes…and this recipe was born. . It was ridiculously good, and I’ve done countless iterations since. As I’m always on the hunt for a healthy and easy pizza recipe, it was only a matter of time before that perfect combination of ingredients went from toast to crust.
For me, the perfect summer food has to tick a few boxes: quick assembly, very little cooking, and major reward on the flavor scale. This healthy flatbread pizza recipe is also loaded with veggies, as well as a solid protein boost in the form of ricotta, making this a summer dish that tastes as good as it tastes. Read on for the recipe…
What is the difference between flatbread and pizza?
It’s actually a heated debate among people who actually care (lol), so I’m going to break down the general opinions on pizza vs. flatbread here. Many foodies say the main difference is that the pizza is made with a yeast dough that gives that puffy, chewy texture. Flatbread, on the other hand, is usually unleavened, with a thin, super crispy texture.
Almost every culture in the world has some type of flatbread, while pizza is an entirely Italian invention. Think roti, naan and tortillas. However, some flatbreads (like pita) use yeast and actually puff up with a chewier texture. And technically pizza is a type flatbread itself, so I use the term “flatbread pizza” as an umbrella, because you can use just about any of the aforementioned flatbread bases to bring this to life. We happen to use a pizza crust here.
What kind of crust to use for a healthy flatbread pizza recipe
The nice thing about this recipe is that you can use countless types of flatbread as a base. I made it over naan (delicious), and it would be great over pita. Use your homemade pizza dough and roll it out thinly, or do like me here and buy pre-baked individual pizza crusts that you can top and throw in the oven (or on the grill!) And don’t forget that healthy flatbread The pizza recipe originally originated as a toast, so feel free to toast some sourdough and use those toppings for a perfect summer dinner for one.
How to prepare eggplant for pizza
If you’ve ever Googled “how to cook eggplant,” you’ve probably been given all sorts of complicated instructions on how to salt the eggplant and let it drain to remove the bitterness. Well, my hot catch is that all of this is completely pointless. With a generous mixture of olive oil, salt and pepper, your eggplant should lose all its bitterness in the cooking process – the key is that you just need to cook it very carefully so that it’s golden brown and crispy on the outside, and completely moist and well-cooked on the inside.
For this recipe, we really want that charred flavor, so you can either put it under the broiler (like I do in the recipe below) or throw it on the grill and cook over indirect heat until charred. it is well cooked. I love making extra eggplant and using the rest in salads or sandwiches the next day – its meaty texture is perfect for a plant-based meal.
Scroll through the recipe for this healthy flatbread pizza recipe with eggplant and ricotta, and don’t forget to leave a comment and a rating if you try it!