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Eggs and Eggplant Pizza with Capers and Olives

A crisp pizza topped with salted and sautéed eggplant, Kalamata olives, capers, and eggs baked just until the whites set and the yolks stay runny.
Print Recipe
Prep Time 35 minutes
Cook Time 14 minutes
Servings: 4
Calories: 340
Ingredients Method

Ingredients
  

  • For the Base
  • 1 lb pizza dough store-bought or homemade, at room temperature
  • 1/2 cup crushed tomatoes
  • 1 garlic clove minced
  • 1 cup shredded mozzarella
  • For the Toppings
  • 1 small eggplant about 12 oz, diced small
  • 1 teaspoon salt for salting the eggplant
  • 2 tablespoons olive oil plus more for brushing
  • 1/3 cup pitted Kalamata olives halved
  • 2 tablespoons capers drained
  • 2 large eggs
  • Fresh basil torn, for garnish
  • Red pepper flakes and flaky salt optional, for finishing

Method
 

  1. Toss the diced eggplant with the salt and set it in a colander for 20 to 30 minutes. Pat thoroughly dry with paper towels.
  2. Preheat the oven as high as it goes, ideally 475 to 500°F (245 to 260°C), with a pizza stone or inverted sheet pan inside for at least 30 minutes.
  3. Heat the olive oil in a skillet over medium-high heat. Add the eggplant and cook for 6 to 8 minutes, until golden and tender.
  4. Stretch the dough into a 12-inch round. Combine the crushed tomatoes with the garlic and spread over the dough, leaving a border for the crust.
  5. Scatter the mozzarella, sautéed eggplant, olives, and capers over the sauce.
  6. Slide the pizza onto the hot stone or pan and bake for 6 to 8 minutes, until the crust is just starting to set and color.
  7. Pull the pizza out, crack the eggs directly onto open spots on the surface, and return it to the oven for 4 to 6 minutes, until the whites are set and the yolks still jiggle slightly.
  8. Finish with torn basil, red pepper flakes, and flaky salt if using. Slice and serve immediately.