Eggplant & Calabrian Chili Pizza Pie

with Garlic Tomato Sauce, Breadcrumb Crunch & Fresh Basil

Serves: 4–6
Total Time: 1 hour (30 minutes active)

Ingredients

For the Eggplant

• 1 large eggplant, cut into ½-inch (1.25 cm) rounds

• 2 Tbsp extra-virgin olive oil

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

For the Sauce

• 1 (28-oz / 800 g) can whole peeled tomatoes

• 5 garlic cloves, finely grated

• 2 Tbsp extra-virgin olive oil

• ½ tsp kosher salt

• ¼ tsp black pepper

• 1–2 tsp Calabrian chili paste

For the Breadcrumb Layer

• ¾ cup (40 g) plain breadcrumbs

• 2 Tbsp extra-virgin olive oil

• 1 tsp Italian seasoning

• ¼ tsp kosher salt

• ¼ tsp black pepper

For the Pizza

• 1 lb (450 g) pizza dough, at room temperature

• Olive oil, for greasing parchment

• 6 oz (170 g) fresh mozzarella, low moisture, torn into pieces

• ½ cup (50 g) freshly grated Parmesan cheese, plus more for garnish

• ½ cup fresh basil leaves, divided

• Kosher salt, black pepper, and flaky salt, for finishing

Method

1. Prep the oven & eggplant.
   Preheat oven to 450°F (230°C). Line a baking sheet with parchment. Toss the eggplant rounds with olive oil, salt, and pepper. Spread evenly on the sheet and bake 15–20 minutes, flipping halfway, until tender and lightly golden. Set aside.

2. Make the sauce.
   In a saucepan, warm olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute (don’t brown). Crush the canned tomatoes by hand or with a spoon, then add them to the pot with their juices. Season with salt and pepper. Simmer 10–15 minutes, stirring occasionally, until slightly thickened.
   → Remove ½ cup of the sauce and stir in the Calabrian chili paste; reserve separately.

3. Mix the breadcrumbs.
   In a small bowl, combine breadcrumbs, olive oil, Italian seasoning, salt, and pepper. Stir until evenly coated.

4. Prepare the dough.
   Line a pizza stone or baking sheet with oiled parchment. Stretch or roll the dough into a large round or rectangle (about 12–14 inches / 30–35 cm).

5. Layer the pizza.

   • Spread an even layer of the plain tomato sauce over the dough.

   • Scatter torn mozzarella evenly across.

   • Arrange the baked eggplant rounds on top.

   • Sprinkle with the seasoned breadcrumb mixture.

   • Drizzle the Calabrian chili sauce across the surface.

   • Top with grated Parmesan and half the fresh basil leaves.

   • Season lightly with salt, pepper, and a drizzle of olive oil.

6. Bake.
   Bake at 450°F (230°C) for 15–20 minutes, or until the crust is golden and crisp, cheese bubbling, and toppings lightly browned.

7. Finish & serve.
   Remove from oven. Garnish with the remaining fresh basil, extra Parmesan, a sprinkle of flaky salt, and black pepper to taste. Slice and serve hot.

Notes & Variations

• Heat level: Adjust the Calabrian chili paste to taste; 1 tsp for mild, 2 tsp for bolder heat.

• No fresh mozzarella? Use whole-milk low-moisture mozzarella, shredded.

• Shortcut: Use store-bought pizza sauce if pressed for time, stirring in the grated garlic before baking.

• Breadcrumb crunch: For an extra nutty note, toast the breadcrumb mixture in a skillet until golden before topping the pizza.