Eggplant Pizza

[Guest guest]

Eggplant Pizza

 

2 1/4 cups unbleached all-purpose flour

1 package quick-rising yeast

1 teaspoon sugar

1 tablespoon kosher salt

1 teaspoon extra-virgin olive oil

1 cup barely hot water at 125 to 130 degrees

olive oil cooking spray

1 medium eggplant, about 1 pound

1/2 teaspoon freshly ground pepper

2 medium tomatoes or 3 plum tomatoes, thinly sliced

1/4 cup chopped fresh basil

1/2 cup grated Parmesan cheese

 

Turn on broiler.

Put 2 cups of flour, yeast, sugar, and half the salt in the bowl of a food

processor.

With the motor running, add olive oil and æ cup of the water. Add more water, 1

tablespoon at a time, until the dough forms a ball.

Continue processing another 30 seconds to knead.

Spray a bowl with olive oil cooking spray and put dough in it. Spray again and

cover with plastic wrap and a towel.

Set bowl in a warm, draft-free place. (If mixing by hand, knead dough about 10

minutes before setting aside.)

While dough rises, trim (but don't peel) eggplant. Cut into 1/4-inch-thick

slices. Spray a baking sheet that will fit inside the broiler with olive oil

cooking spray.

Put eggplant slices on the tray and spray the tops. Put in the broiler and

brown, about 5 minutes. Turn and brown other side. Remove from oven and reduce

heat to 500 degrees.

Sprinkle eggplant with half the remaining salt and half the pepper.

After the dough has doubled in size (20 minutes or more), punch down and roll

out the dough on a work surface dusted with remaining flour. Dough should be 14

inches in diameter for a thin-crust pizza, about 12 inches for a thicker pizza.

Place on a pizza stone, pizza pan, or on the back of a baking sheet.

Top with eggplant, then tomato slices. Sprinkle tomato with basil, remaining

salt, and pepper. Spray edges with olive oil cooking spray. Bake 12 to 15

minutes for thin-crust pizza, adding cheese halfway through.

Add 3 to 5 minutes for thicker pizza. Pizza should be crisp and nicely browned

underneath.

Makes 2 to 4 servings.

 

 

 

 

 

 

[Guest guest]

This sounds good.

Judy

-

AJ

gourmet-garden-of-good-eatin

Monday, January 08, 2007 10:37 AM

Eggplant Pizza

 

 

Eggplant Pizza

 

2 1/4 cups unbleached all-purpose flour

1 package quick-rising yeast

1 teaspoon sugar

1 tablespoon kosher salt

1 teaspoon extra-virgin olive oil

1 cup barely hot water at 125 to 130 degrees

olive oil cooking spray

1 medium eggplant, about 1 pound

1/2 teaspoon freshly ground pepper

2 medium tomatoes or 3 plum tomatoes, thinly sliced

1/4 cup chopped fresh basil

1/2 cup grated Parmesan cheese

 

Turn on broiler.

Put 2 cups of flour, yeast, sugar, and half the salt in the bowl of a food

processor.

With the motor running, add olive oil and æ cup of the water. Add more water,

1 tablespoon at a time, until the dough forms a ball.

Continue processing another 30 seconds to knead.

Spray a bowl with olive oil cooking spray and put dough in it. Spray again and

cover with plastic wrap and a towel.

Set bowl in a warm, draft-free place. (If mixing by hand, knead dough about 10

minutes before setting aside.)

While dough rises, trim (but don't peel) eggplant. Cut into 1/4-inch-thick

slices. Spray a baking sheet that will fit inside the broiler with olive oil

cooking spray.

Put eggplant slices on the tray and spray the tops. Put in the broiler and

brown, about 5 minutes. Turn and brown other side. Remove from oven and reduce

heat to 500 degrees.

Sprinkle eggplant with half the remaining salt and half the pepper.

After the dough has doubled in size (20 minutes or more), punch down and roll

out the dough on a work surface dusted with remaining flour. Dough should be 14

inches in diameter for a thin-crust pizza, about 12 inches for a thicker pizza.

Place on a pizza stone, pizza pan, or on the back of a baking sheet.

Top with eggplant, then tomato slices. Sprinkle tomato with basil, remaining

salt, and pepper. Spray edges with olive oil cooking spray. Bake 12 to 15

minutes for thin-crust pizza, adding cheese halfway through.

Add 3 to 5 minutes for thicker pizza. Pizza should be crisp and nicely browned

underneath.

Makes 2 to 4 servings.