A very nice pizza topping that is not that often served. It requires a bit more time to prepare than others, but it is very well worth your time.

This is only a recipe for the pizza topping. Check out the recipe for a great sourdough pizza here.

Topping Ingredients

• eggplant
• dried tomatoes
• buffalo mozzarella
• fresh oregano
• olive oil

Instructions

Slice the eggplant into 1/2 cm slices. Usually I would salt them and let them rest for 30 minutes to they loose some water. Though as dried tomatoes are quite salty in itself I would skip that step for this recipe. Brush them with some olive oil on both sides. You can either fry them in a pan or place them on a baking tray and bake them in the oven for about 10 minutes each side instead. If you make your pizza in the oven you can do so during preheating.

Cut the dried tomatoes into thin slices and rip the buffalo mozzarella into pieces. For the topping, put the fired eggplant slices, the dried tomato slices as well as the mozzarella on the pizza dough. Remember, less is more.

After baking add the fresh oregano on top of it.