Pizza With Eggplant And Dried Oregano

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* Exported from MasterCook *

 

Pizza With Eggplant And Dried Oregano

 

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

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3 tablespoons extra virgin olive oil

8 ounces eggplant -- up to 12 ounces

diced into 1/2-inch cubes

2 tablespoons parsley -- chopped with

1 garlic clove

Salt and freshly milled pepper

1/2 teaspoon dried oregano

1/4 recipe Pizza Dough

(see separate recipe)

4 ounces mozzarella -- preferably fresh

diced into small cubes

 

MAKES ONE 10-INCH PIZZA

 

Preheat the oven to 500F.

 

Heat 3 tablespoons of the olive oil in a wide skillet over medium-high

heat. Add the eggplant and sauté, stirring every few minutes, until golden

and tender, about 15 minutes. Meanwhile, roll or stretch the dough into a

10-inch circle, set it on a floured peel or pizza pan, and let it rest for

10 minutes.

 

Remove the skillet from the heat, add the parsley-garlic mixture, and

season with salt, plenty of pepper, and the oregano. Toss the eggplant

with the cheese.

 

Cover the dough with the eggplant and cheese and bake on a stone or in the

pan for 7 to 8 minutes or until the crust is browned.

 

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