Pizza #28: Nevada

I feel like it’s been a while since we’ve made a new pizza. I don’t even remember for sure why we’ve missed a couple weeks, but let it be known, we did NOT skip this week.  And boy am I glad we didn’t skip! If we would’ve skipped again, we would not have been able to enjoy a delicious pizza from Nevada.20130817-171717.jpgNevada’s Mulberry Street Pizza was inspired by an eggplant parmesan sandwich.  I’ve never had an eggplant parmesan sandwich, and the only time I’ve ever even had eggplant, I wasn’t real impressed.  Tommy was a bit leery about this week’s pizza toppings as well.  That is…until we both tried it!! Maybe we do like eggplant after all, in the right form!

The original pizza is topped with tomato sauce, strips of breaded, fried eggplant, and dollops of herb ricotta.  If you haven’t noticed before, we love our cheese. So instead of just relying on ricotta for our cheese source, we also sprinkled on some shredded Pizza Blend cheese.

So…to create our replica of the Mulberry Street, we started by drizzling strips of eggplant with olive oil, seasoning with salt and pepper, then tossing in an Italian Breadcrumb + parmesan cheese combo.  After they were fully coated, we placed them on a baking sheet, sprayed them with olive oil spray, and baked them at 450 degrees F for 15 minutes.  This got them nice and crispy, and their flavor was outstanding!

We topped our pizza crust with tomato sauce, sprinkled on the pizza blend cheese, then placed the strips of breaded eggplant on top.  We then added dollops of herbed ricotta, which we made simply by stirring in oregano, basil, seasoned salt, and red pepper flakes.  Into the oven it went! When the baking was complete, we garnished our Mulberry Street with fresh parsley straight from our little herb garden!20130817-171723.jpgLike I said, this pizza changed both our opinions about eggplant. So even if you don’t really care for eggplant, I dare you to give this pizza a shot. Your opinion just might change as well. Oh! And did I mention that the extra breaded eggplant sticks make a great appetizer dipped in tomato sauce!?  Well, they do! 😉

 

Recipe:

Mulberry Street {aka: Eggplant Parmesan Pizza}

Crust:

Homemade Pizza Crust

Sauce:

Tommy’s Sauce

Toppings:

Pizza Blend Shredded Cheese

Herbed Ricotta {1/2 cup ricotta, 1 Tbsp. each: oregano, basil, 1 tsp.each: crushed red pepper flakes, seasoned salt}

Breaded Eggplant Sticks {1 eggplant, sliced in sticks about 2 inches long, 1/2 inch thick. Drizzle 2 Tbsp. olive oil over sticks and season with salt and pepper.  Stir around to get evenly coated.  Toss in combo of 1/2 cup Italian breadcrumbs + 2 heaping Tbsp. parmesan cheese.  Once coated, place on baking sheet. Spray with olive oil and bake at 450 degrees F for 15 minutes.}

Garnish with Fresh Parsley

Mix pizza crust. Roll out and place on pizza pan.  Spread evenly with desired amount of tomato sauce. Sprinkle on shredded cheese, then place breaded eggplant strips on top.  Dollop with herbed ricotta cheese.

Bake at 450 degrees for 15-20 minutes, or until crust is golden brown. Garnish with fresh parsley. Enjoy!

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