ORNISH: Pizza With Roasted Eggplant And Peppers

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* Exported from MasterCook *

 

Pizza With Roasted Eggplant And Peppers

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 136

Serving Size : 4 Preparation Time :0:00

Categories : Breads Pizza

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

**WHOLE WHEAT PIZZA DOUGH***

1 1/4 cups warm water

1 package quick-rising yeast -- (1 tablespoon)

1 1/2 cups unbleached all-purpose flour

1 1/2 cups whole wheat flour

1 teaspoon sugar

3/4 teaspoon salt

***TOPPING***

2 1/2 pounds Japanese or Chinese eggplant

2 cups canned tomato sauce

2 teaspoons minced fresh oregano

2 cups sliced mushrooms

1 red bell pepper

with ribs and seeds removed

and sliced into thin rings

1 green bell pepper

with ribs and seeds removed

and sliced into thin rings

4 ounces grated nonfat cheese

salt and pepper

1 tablespoon minced parsley

 

Serves 4. Makes two 12-inch rounds

 

Adding some whole wheat flour to the dough gives this pizza crust a nutty

flavor and a nutritional boost. Seek out the long, slender Japanese or

Chinese eggplants for the topping. They cook more quickly, have fewer

seeds, and are less bitter than the large globe eggplants. Note that this

recipe makes two pizzas, so you will need two pizza pans or baking

sheets. If you don't have two ovens, you can bake them on different racks

of a single oven. In that situation it's better to use pizza pans than

baking sheets so the heat can circulate better.

 

If you are only cooking for two, you may not want to make two pizzas at

once. Divide the dough in half before the first rise and refrigerate one

half until the next day. Before baking, punch it down, bring it to room

temperature, allow it to rise twice more as directed in the recipe, and top

as desired.

 

To make dough in a food processor: Put water in a small bowl. Whisk in

yeast and 2 tablespoons all-purpose flour. Let proof until bubbly, about

10 minutes. In food processor, combine remaining all-purpose flour, whole

wheat flour, sugar, and salt. Pulse to blend. With motor running, add

proofed mixture gradually through the feed tube. Keep machine running

until dough forms a ball. Add a little more flour if dough seems

sticky. Transfer dough to a bowl; cover with plastic wrap and let rise in

a warm place for 20 minutes. Punch down cover, and let rise again in a

warm place until doubled, about 30 minutes.

 

To make dough by hand: In a large bowl, whisk together warm water, yeast,

and 2 tablespoons all-purpose flour Let proof 10 minutes. In another bowl,

stir together remaining all-purpose flour, whole wheat flour, sugar, and

salt. Add flour mixture to water gradually, stirring until mixture forms a

dough. You may not need all the flour. Turn dough out onto a lightly

floured surface and knead until smooth and silky, 8 to 10

minutes. Transfer to a bowl, cover with plastic wrap, and let rise in a

warm place 20 minutes. Punch down, cover and let rise again in a warm

place until doubled, about 30 minutes.

 

To make topping: Preheat oven to 450 degrees F. Cut eggplants in half

lengthwise. Arrange cut side down on a nonstick or lightly sprayed baking

sheet. Roast until tender, about 25 minutes. With a spoon, scrape the

soft flesh away from the skin. You should have about 3 cups eggplant.

 

Stir together tomato sauce and oregano.

 

To assemble and bake pizza: Preheat oven to 450 degrees F. Divide dough in

two equal pieces. With a rolling pin, roll each piece out one at a time on

a lightly floured surface into a 12-inch round. Transfer to two pizza

pans, either nonstick or lightly sprayed with nonstick spray. Put half the

sauce on each round, spreading it evenly with the back of a spoon to within

1/2 inch of the edge. Divide the eggplant evenly between the two

rounds. Top with mushrooms, then alternating rings of red and green bell

pepper. Sprinkle with cheese and with salt and pepper to taste, flake

until crust is golden brown on the bottom and edges, about 25 minutes. If

you are baking the pizzas on two different racks of a single oven, switch

their position halfway through baking. When done, sprinkle with parsley.

 

TIP: Quick-rising yeast is a high-activity yeast strain that can cut

dough-rising time in half. You can use regular yeast, hut expect the

rising times to be about twice as long as indicated in the recipe.

 

Serving size: 1/2 of one 12-inch pizza. Calories: 446.5, Fat: 1.9 g,

Cholesterol: 4.4 mg, Carbohydrate; 93.5 g, Protein: 18.0 g Sodium: 389.0 mg

(with no salt added to topping)

 

 

 

 

 

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