I can’t stop making this eggplant and ricotta flatbread pizza

If you shop at a farmers market or simply love to buy all the summer products in the grocery store, you have probably found yourself in an all too familiar situation in the month of July: There are eggplants in your fridge and you do not know what to put up 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 eggplant abundance. I had some good bread (we were and Malibuwhere I am never without a loaf of bread Just sourdough), a container of whole milk ricotta, and some fresh tomatoes from the farm … and this recipe was born. It was ridiculously good and I have made countless repetitions since. Since I’m always on the hunt for an easy, healthy pizza recipe, it was only a matter of time before the perfect ingredient combination found its way from toast to crust.

For me, the perfect summer food should mark a few boxes – quick assembly, very little cooking and great rewards on the taste scale. This healthy flatbread pizza recipe is also filled with vegetables plus a solid boost of protein in the form of ricotta, making it a summer dish that feels just as good as it tastes. Read on for the recipe …

What is the difference between flatbread and pizza?

This is actually a hot debate among people who actually care (lol), so I’ll break down the general pizza versus flatbread opinions here. Many foodies say the biggest difference is that the pizza is made with one yeast dough which gives the raised, cool texture. Flatbread, on the other hand, is typically unleavened, with a thin, super crispy consistency.

Almost every culture in the world has some form of flatbread, whereas pizza is an entirely Italian invention. Think roti, naan and tortillas. However, some flatbreads (like pita) use some yeast and actually puff up with a more pillow-like texture. And technically, pizza is one type of flatbread itself, so I use the term “flatbread pizza” as an umbrella, as you can use pretty much all of the aforementioned flatbread bases to bring this to life. We happen to use pizza crust here.

What type of crust should be used for a healthy flatbread pizza recipe

The beauty of this recipe is that you can use countless types of flatbread as your base. I made this on naan (delicious) and it would be great on pita. Use your homemade pizza dough and roll it out thinly, or do as I did here and buy pair-baked individual pizza bases that you can top and toss in the oven (or on the grill!) And do not forget that this healthy flatbread pizza recipe was originally born as toasted bread– so feel free to grill some sourdough and use these 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 salting the eggplant and letting it drain to remove the bitterness. Well, my warm position is that it’s all completely unnecessary. With a liberal toss in olive oil, salt and pepper, your eggplant should lose all its bitterness in the cooking process – the key is that you just have to cook it really thoroughly so that it is golden brown and crispy on the outside and completely tough and well-fried inside.

For this recipe, we really want the charred flavor so you can either put it under the broiler (as I do in the recipe below), or toss it on the grill and cook over indirect heat until cooked through. 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 on to get the recipe for this healthy flatbread pizza recipe with eggplant and ricotta, and don’t forget to leave a comment and rating if you give it a try!

Related Posts