Grilled Eggplant on Potato-Crust Pizza with Basil and Mozzarella

Grilled Eggplant on Potato-Crust Pizza with Basil and Mozzarella

 Flat bread

  • 1 russet potato
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 1 ½ cups flour
  • 1 egg


  • 1 eggplant (lightly grilled and sliced thin)
  • 4 roma tomatoes (sliced thin)
  • 5 large basil leaves (rough chopped)
  • 1 8 oz ball of fresh mozzarella (sliced thin)
  • Salt and pepper to taste
  • 1 teaspoon crushed red pepper flakes


  • 1 tablespoon olive oil
  • 1 8 oz can whole, peeled tomatoes
  • 1 tablespoon chopped basil
  • ¼ teaspoon dried oregano

Serves four


  1. Puree all sauce ingredients and simmer on stove top over medium heat for 10 minutes, then let stand.
  2. Bake the potato until it is tender, then cool in the fridge.  Preheat your oven to 500 degrees F.  Once the potato is cool, peel it and mash the pulp.  Mix in olive oil, salt, flour and egg and blend well.   Let the dough sit at room temperature for 10 minutes to rest. 
  3. Press dough onto an oiled pizza pan.  Lightly sprinkle the dough with salt and pepper and add the crush red pepper.  Next, spread sauce on the dough and place an even layer of eggplant, tomatoes and cheese on top of the dough.  Top by sprinkling with crushed basil.
  4. Bake the pizza in oven for approximately 15 minutes or until the crust is golden brown.  Cut and serve.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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