Mini Pizzas with Heirloom Tomatoes and Eggplant

I went to the farmer’s market yesterday and got overly excited with all the vegetables. I loaded my fridge with heirloom tomatoes, eggplant, and chives. As I wondered what to do with them, it suddenly hit me: MINI PIZZAS! For a touch of flavor and a bit of protein, I topped them with anchovies. Anchovies go really well with thick slices of tomatoes.

Preparing the Toppings

1. Chop the eggplant into 1/4″ to 1/8″ thick slices.
2. Put the eggplant on a baking sheet lined with parchment paper and cook at 350F for about 15-20 min.
3. While the eggplant is cooking, cut the tomatoes into 1/3″ thick slices and set aside.
4. Chop the chives and set aside.

Baking the Crust

1. Put the egg in a bowl and whisk for about 30 seconds.
2. Add 2 cups of almond flour, 1 tbsp grapeseed oil, 2 tbsp chives and a pinch of salt. Mix it all together and form a ball.
3. Put the dough (now made into a ball) between two sheets of parchment paper and use a rolling pin to flatten. You need to get it to 1/8″ thick in order for it to cook properly. Tip: Because the dough is sticky, putting it between two sheets of parchment paper will keep it from sticking to the rolling pin.
4. Use a tall glass (or any other prop that is as wide or wider in diameter as your eggplant slices) to cut the dough into circles. If you don’t have a good prop to do it, you can always slice the dough into squares with a knife.
5. Place the dough circles (or squares) on a baking sheet (lined with parchment paper) and cook for 10 minutes at 350F degrees.
6. At this point, take the eggplant slices out of the oven if you haven’t already.

Assembling the Mini Pizzas

1. Once the dough has cooked, assemble the mini pizzas: first place the pizza crust on a baking sheet (lined with parchment paper.) Next add a slice of eggplant, then add a slice of tomato, then a bit of anchovy and finally sprinkle some fresh chives on top.
2. Put the baking sheet back in the oven for about 10 minutes and enjoy.