An entire pizza is more than what the two of us should eat at one sitting, but that doesn’t mean it doesn’t ever happen. That is part of the reason we don’t have pizza all that often. This time I decided to devote some of the pizza to individual sized pies and leave the remaining portions of crust for cracker-like snacks to be eaten at a later time.
First I cut and salted the aubergine slices and let them drain off a significant amount of moisture for 30 minutes to an hour.
Meanwhile I made a pesto using fresh French tarragon, garlic, walnuts, olive oil, kosher salt and a little lime juice. There was a tiny bit of ramson leaf pesto left over from the bagel I had this morning (boy, was that ever good!) so I added that in too.
I wiped down the salted and drained eggplant slices with a paper towel. In retrospect, it would have been better to have given them a very brief rinse to remove a bit more of the salt because the end product was rather salty.
To remove a bit more moisture and to partially cook the eggplant I placed the slices on a rack and baked them in a hot oven for about 12 minutes. I wanted the pizza to be crisp and not at all soggy.
It was a store-bought ultra thin whole grain pizza crust. I cut out two circles for the individual pies then spread the French tarragon pesto over the entire thing.
I placed the baked aubergine slices on the circles of crust and smeared more pesto on the slices.
Then I scattered chopped sweet onion over the entire thing.
Sliced mushrooms were placed onto the individual pies, and grated Manchego cheese was sprinkled over the entire thing.
The sliced cherry tomatoes went only onto the individual pies.
I thought the cracker portion of the crust needed some color so I sprinkled minced Fresno chiles in those areas.
I now see how easy it would be to do a pizza decorated as a yin and yang symbol. Maybe I will do that sometime when I use the remaining crust.
The eggplant was perfectly cooked and not at all mushy, though they were quite salty. It was a delicious cracker crust pizza with crackers left over for later.