A delicious deep dish caprese skillet pizza, layered with crispy baked eggplant Parmesan, fresh tomatoes, spinach, & basil, and creamy mozzarella cheese.
Who else loves pizza as much as I do??! Who’s down for some hump day pie action?!
Friday night is usually when we order pizza in the Crumby House, but only about once a month. Almost to the day, actually, if you go in our Dominos account and look at our order history. It’s really kind of sad what creatures of habit we are.
Hawaiian pan. Bacon thin crust, extra cheese. Jalapeno cheddar bread sticks. Bam. Every once in a while, we switch it up and get wings.
Mindless ordering = mindless eating. Which is exactly what happens on those nights – they’re pizza, beer, and video game dates. And that works for us, but there’s nothing wrong with kicking lazy to the curb and getting down with some fresh dough and toppings in the kitchen together.
Aaannnnnd on that note, I think I’ve found the solution for the ultimate veggie pizza search in this Eggplant Parmesan Caprese Skillet Pizza!
Yeah, you read that right.
So, in case you haven’t been keeping score, I used to take part in the Sunday Supper Movement and my contributions were always pretty well-received.
Which makes me sooooo over-the-moon happy, you don’t even know. I love the idea that I’m possibly helping a family gather at the table for a Sunday dinner together. After a busy week of school and work, it’s so important to reconnect over a good meal before the monotony starts all over again.
But what if…what if you could have that family togetherness every night of the week?
Weekday Supper rests on the same principle as Sunday Supper, so it was obvious that being a part of it, also, was inevitable.
Skillet pizzas are DA BOMB.
They’re super quick and easy to throw together, which means no excuses to not make one, like, today. Just press in your dough, toss on your toppings – or layer them delicately, if you’d like – heat on the stove a few minutes, then bake. In about an hour, you can serve your family a hot, fresh, perfect pizza that I guarantee didn’t cost you as much as delivery would.
Have you seen that stupid delivery fee? And then you have to tip on top of that? What’s the fee for, then???
If you think you’re the expert on getting a crunchy crust on a pizza pan, well…try getting a crunchy deep dish crust without a cast iron skillet.
You just can’t.
I’m a forever fan of caprese salad, and thanks to good ol’ Martha, I’m a recent eggplant parm lover.
Matter of fact, Mr. Crumby prefers my (version of) eggplant parm to any lasagna I’ve ever made. He requests it pretty often, and who am I to say no to something healthier for dinner?
The layering of this pizza very much mimics that of Eggplant Parmesan. You start with a layer of the most delicious baked eggplant. And then, there are layers of tomatoes, spinach, and sliced mozzarella. And layers of marinara sauce. And more layers of cheese.
Are you sensing a pattern? It’s all about the layers, people.
Layers that lead to this amazingly complex yet simple thing we call a pizza.
You won’t even need a fork for this meal!
And you wouldn’t believe how good this is the next day, heated up in the toaster oven!
Oh, OK, you might.
It is leftover pizza, after all.
More tasty veggie-focused dinners!
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Eggplant Parmesan Caprese Skillet Pizza
- Olive oil
- ½ pound pizza dough
- 1 medium eggplant peeled
- Kosher salt
- 1 egg
- 1 tablespoon water
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese
- Italian seasoning
- 1 cup marinara sauce
- 6 ounces sliced mozzarella cheese
- ½ cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 small tomatoes
- Fresh baby spinach
- Fresh basil leaves for garnish
- Balsamic vinegar for garnish
- Drizzle 1 Tablespoon of olive oil in a cold cast iron skillet. Set a ball of pizza dough in the skillet and move it around in the oil, spreading it to coat the skillet and the bottom of the dough. Let the dough sit and rise while you prep your eggplant.
- Slice the eggplant into ½-inch slices. Toss in a colander with 1 teaspoon of salt, and let drain for 10 minutes. (This is to remove excess moisture so the finished product doesn’t become soggy.)
- Preheat oven to 375 degrees F. Brush a baking sheet with olive oil and set aside.
- In a small bowl, whisk together egg and water. In another bowl, combine breadcrumbs, Parmesan, and Italian seasoning.
- Pat eggplant dry on paper towels; dip slices in egg mixture, then dredge in breadcrumb mixture, coating well.
- Place on baking sheet and bake about 12-15 minutes, or until golden brown on bottom. Turn slices and continue baking another 12-15 minutes, until the other side is evenly browned.
- Remove from oven, and raise oven heat to 450 degrees F.
- Press the dough evenly in the bottom and around the edges of the pan, pulling it up the just below the rim.
- Layer ingredients as follows: 3 Tablespoons marinara sauce and 6 slices of eggplant; ½ cup marinara sauce and shredded mozzarella; 6¼-inch slices of tomato and some baby spinach; remaining marinara sauce and 6 more eggplant slices; 6 half tomato slices, 8 half mozzarella slices, and Parmesan cheese.
- Cook the pizza on the stove top over medium-high heat for 3-4 minutes. This allows the bottom crust to become super crispy!
- Bake in preheated oven for about 15 minutes, or until the top crust is a lovely light brown color, and the cheese is melty.
- If you'd like, broil the pizza 1-2 minutes to brown the cheese.
- Sprinkle the pizza with basil and drizzle with balsamic vinegar when ready to serve. Enjoy!