Servings: 4 people
Equipment
Ingredients
Dough
- 1 lb 450 g pizza dough (store-bought or homemade)
- 1 tbsp olive oil for brushing
Miso Glaze
- 3 tbsp white miso paste
- 1 tbsp mirin Japanese sweet rice wine
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp rice vinegar
Toppings
- 1 medium eggplant sliced into 1/4-inch rounds
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded fontina cheese optional for extra creaminess
- 2 scallions thinly sliced
- 1 tsp toasted sesame seeds
- Fresh basil or shiso leaves for garnish
- Crushed red pepper flakes optional, for heat
Instructions
Preparation
- In a small bowl, whisk together the white miso paste, mirin, soy sauce, maple syrup, and rice vinegar until smooth. Set aside.
- Slice the eggplant into 1/4-inch rounds. Using a pastry brush, coat both sides of each slice generously with the miso glaze.
Notes
- For an extra smoky flavor, grill the eggplant slices before glazing and topping the pizza.
- If you prefer a vegan version, substitute the cheeses with vegan mozzarella alternatives or nutritional yeast.
- The miso glaze can be prepared ahead of time and stored in the fridge for up to a week.
- To avoid sogginess, avoid overloading the pizza with too many toppings.
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