Roasted Veggie Cast-Iron Pizza
Ingredients
1 medium eggplant, cut into 1/4-inch-thick rounds
6 stalks asparagus, trimmed and cut into 1 1/2-inch pieces
2 tbsp. extra-virgin olive oil
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. black pepper, plus more to taste
1/4 c. garlic-infused olive oil
1 lb. refrigerated pizza dough, at room temperature
2/3 c. shredded mozzarella cheese (about 3 1/2 oz.)
1/3 c. grated asiago cheese (about 1 1/2 oz.)
2 oz. goat cheese, at room temperature
1 tbsp. balsamic glaze
Directions
1Preheat the oven to 475°. Toss the eggplant and asparagus in a medium bowl with the extra-virgin olive oil, salt and pepper.
2Lay the eggplant flat in a single layer in a large (12-inch) cast-iron skillet. Roast in the oven for 10 minutes. Flip and add the asparagus to the pan (reserve the bowl). Roast until the asparagus is tender and the eggplant is light golden brown, 8 to 10 minutes. Return the vegetables to the bowl.
3Drizzle 2 tablespoons garlic-infused olive oil into the skillet. Increase the oven temperature to 500°. Roll or stretch the pizza dough into a 14-inch round. Carefully transfer the dough to the skillet.
4Sprinkle the mozzarella and asiago on the dough, then top with the roasted vegetables. Brush the remaining 2 tablespoons garlic-infused olive oil on top; sprinkle with a pinch each of salt and pepper.
5Put the skillet on the bottom oven rack and bake the pizza until golden brown, 12 to 14 minutes. Crumble the goat cheese on top and drizzle with the balsamic glaze. Transfer to a cutting board and slice.
