If you love white pizza, you’ll love this roasted eggplant fennel pizza! It has a whipped feta and ricotta base with toasted pine nuts, creamy roasted garlic cloves and an olive oil drizzle to top it off.
This post is sponsored by Udi’s Gluten Free, a 2017 partner of Running to the Kitchen.
I’ve been in a major funk since getting home from Mexico on Sunday.
It feels like the SAD that I normally experience every year at this time has been multiplied by about 5 million and I can’t stop brainstorming ways to get myself back on a plane and anywhere on the Baja peninsula because the freezing rain, low 30s temps and gray skies are literally ripping my soul out of my body.
Or so it seems.
If it was last Thursday, I’d be at the pool, on at least my 5th mai tai doble (always a doble because why not 2x the liquor when you can?) or mojito of the day and we’d be harassing the swim up bartender, Lucas to order lunch.
Lunch is pretty awesome when it’s all inclusive and you order no less than 10 things every day (granted there were 6 of us) and even more awesome when 3 of those things are amazingly delicious wood fired pizza.
Yes, pizza. In Mexico. I know.
Don’t worry, there was plenty of guac, margaritas and tacos consumed as well, but the pizza at the lunch restaurant at our resort was probably one of the main highlights of our trip if it’s not too lame to say that.
From the Mexican (which had beans and jalapeños on it) to the rib eye to the serrano and parmesan pizza, they were surprisingly delicious and we each inhaled a minimum of 3 slices every day for lunch (alongside nachos, guac & chips, caesar salads, calamari and quesadillas like the disgusting Americans we were).
The serrano and parmesan pizza was my favorite though. It had this gooey white sauce cheese thing going on (no tomatoes) and I could’ve probably eaten 2 entire pies myself if allowed.
So in an effort to ward off the winter blues and try to take my mind off the fact that my feet won’t be seeing flip flops for at least another 4 months, this roasted eggplant fennel pizza was born.
The base is a creamy white sauce mixture of whipped feta, ricotta and roasted garlic.
If you eat this alone with a spoon and end up with only enough left for 1 pizza crust, don’t be surprised. It’s freakin’ unreal. Roasted garlic should be a food group.
Roasted eggplant and fennel are obviously a bit more of a winter addition than our pizzas in Mexico but a delicious one at that.
The time and effort put into the toppings (which isn’t much but does require roasting first) is made up by the fact that I used Udi’s gluten free pizza crusts.
No need to make your own dough in the morning and deal with rising times or fight with the store bought dough to try and stretch it out into that perfect circle (don’t tell me I’m the only one with that issue!), these thin and crispy crusts are ready for the oven and only need a few minutes to warm up and get that perfect golden brown edge thing going on.
From the salty garlic creamy cheese on the bottom to the roasted vegetables and the pine nuts, buttery roasted garlic cloves and parmesan topping, this (gluten free!) pizza is a welcome glimmer of happiness in this dreadful winter weather!
If I can’t have Cabo, I guess pizza will do.
Love this roasted eggplant fennel pizza recipe?
Try other Udi’s Gluten Free recipes like my Cranberry Mascarpone English Muffin Casserole, Dirty Chai Tapioca Pudding with Oatmeal Raisin Cookie Crumble, and Orange Cardamom Whipped Ricotta Bowls with Roasted Pears.
Want more eggplant recipes? Try one of these:
Serving Size: 1
Amount Per Serving: Calories: 668 Total Fat: 33g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 21g Cholesterol: 41mg Sodium: 1094mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 6g Sugar: 6g Sugar Alcohols: 0g Protein: 20g