VCE: Pizza With Grilled Eggplant, Tomato, And Basil Purée

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* Exported from MasterCook *

 

Pizza With Grilled Eggplant, Tomato, And Basil Purée

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 510

Serving Size : 1 Preparation Time :0:00

Categories : Pizza Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 small oblong eggplants.

sliced into rounds 1/3 inch thick

Extra virgin olive oil

Salt and freshly milled pepper

1/4 recipe Pizza Dough

1/4 cup Basil Purée

(see separate recipes)

2 Roma or plum tomatoes

sliced into 1/4-inch rounds

2 tablespoons freshly grated Parmesan

 

MAKES ONE 10-INCH PIZZA

 

Smaller, oblong eggplant varieties - Italian or Asian - are the best size

and shape here, but large ones can also be used, cut lengthwise into

quarters, then into wedges.

 

Preheat the oven to 500F.

 

Brush each side of the eggplant with oil and broil or grill on both sides

until nicely colored and tender. Season with salt and pepper.

 

Shape the dough into a 10-inch circle, set it on a floured peel or pizza

pan, and let rest for 10 minutes. Brush a little of the Basil Purée over

the bottom, leaving a 1/2-inch border, then cover with overlapping slices

or the eggplant and tomatoes. Bake for 6 minutes, then add the cheese and

return to the oven for 2 minutes more. Drizzle with the remaining Purée

and season with pepper.

 

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