Roasted Eggplant, Sausage & Taleggio Pizza


Roasted peeled eggplant has an almost creamy texture and works really well with red onions, sausage, and creamy taleggio cheese in this pizza recipe. Taleggio is a washed rind Italian cheese that is named after Val Taleggio. The cheese has a strong aroma, but its flavour is comparatively mild with an unusual fruity tang. It is certainly one of my favorite Italian cheeses, but is pretty rich so I have used half mozzarella and half taleggio on these pizzas. Our pizzas were baked in our pizza oven but I am giving directions to cook the pizzas in a regular oven.

Buon Appetito!
Deborah Mele 2011
 

Roasted Eggplant, Sausage And Taleggio Pizza

Yield: Serves 4

Prep Time: 20 mins

Cook Time: 45 mins

Roasted eggplant pairs really well with sausage and Taleggio cheese in this hearty pizza.

Ingredients:

4 Balls Pizza Dough For Individual Sized Pizzas
2 Medium Sized Eggplants
1 Medium Red Onion
2 Tablespoons Olive Oil
4 Large Sausage Links
1 Tablespoon Olive Oil
3 to 4 Cups Prepared Tomato Sauce
1 (4 Ounce) Block Mozzarella Cheese, Thinly Sliced
4 Ounces Taleggio Cheese, Sliced
4 Tablespoons Chopped Fresh Basil

Directions:

Preheat the oven to 375 degrees F.
Peel the eggplant and then cut into 1 1/2 inch pieces, then peel the onion and chop it into pieces the same size as the eggplant.
Place the eggplant and onions on a baking sheet and drizzle with the two tablespoons olive oil.
Toss to coat the vegetables evenly, and roast the eggplant and onions until tender, about 20 minutes.
In a skillet, heat the oil.
Remove the sausage meat from the casings and cook until lightly browned, breaking the meat up with a fork as it cooks, about 10 minutes.
Set aside.
Preheat oven to 500 degrees F.
Roll out one ball of dough into a 12 to 14 inch circle and place on a cornmeal dusted pizza peel.
Spoon some of the tomato sauce onto the pizza spreading it to within 1 inch of the edge.
Place some of both of the cheese slices over the sauce, then top with some of the eggplant and onions and finally the sausages.
Sprinkle with the fresh basil.
Cook for about 12 to 15 minutes or until the crust is lightly browned and the cheese is bubbly.
Serve immediately and continue to prepare and cook the rest of the pizzas.



 

2 Responses to “Roasted Eggplant, Sausage & Taleggio Pizza”

  1. 1
    Isabella Cassese — June 22, 2012 @ 3:53 pm

    I made this for my dad who LOVES eggplant. While I’m not the biggest fan, I gave it a try and we both absolutely loved it. The combination of all the flavours really gives it a nice balance. Props for a great pizza.

    [Reply]

  2. 2
    Laura — August 31, 2012 @ 9:46 am

    Okay…this is what my boyfriend wanted to his birthday dinner last night. I made it with fontina cheese instead of taleggio (couldn’t find it). Besides the cheese and sausage, all of the ingredients were from my parents’ garden and my homemade gravy & dough. We are “fat kids” and decided to also stuff the crust with fontina/mozz and also sprinkled fresh garlic and parmesan around the crust. We grilled it on my new pizza stone. This was the best pizza we ever had, I think. My daughter ate the whole slice (she is 2 1/2 and never has that kind of appetite). It was too amazing for words really. Thanks for the amazing recipe!!

    [Reply]

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