Let's face it, we if we had to choose one meal to have for the rest of our lives, the majority would say PIZZA! I know I would! I love all kinds of pizza, meat lovers, veggie, white and just plain gooey cheese pizza. Normally I would make my own dough, however, let's face it again, who has time for that?!?!? Maybe if people actu
ally read my blog and paid me to blog, I could :) Anyway, I buy store made dough in the cheese section, leave it out for a couple of hours to get to room temp and rise. This makes it so much easier to handle and the cooked dough won't taste as dense. Store bought or homemade dough, either way, try this pizza soon. You'll be happy you did! As your pizza dough is reaching room temp, let's prepare the toppings.... Wash and dry your eggplant. Cut into relatively thin slices -1/4 inch. Sprinkle both sides of the eggplant with salt. Place the slices in a strainer and set in the sink for about 20-30 minutes. This will help drain the eggplant of their bitter juices and make them more delicious.
Meanwhile, slice the tomatoes in half lengthwise. You want them long horizontally, not vertically cut. Then cut your garlic cloves. I used half a bulb here. You are sure to scare away ALL vampires with the amount of garlic I cook with! Of course you can decrease the amount used...but...what's the fun i n that?!?
Now that the excess bitters are drained from your eggplant, rise the off the salt and gently pat each slice between paper towels to remove excess water.
Next, cut the eggplant slices into quarters. Drizzle the eggplant with olive oil.....toss to coat thoroughly.
Next, cut the eggplant slices into quarters. Drizzle the eggplant with olive oil.....toss to coat thoroughly.
Spread the eggplant slices onto a large greased baking sheet. Put them under the broiler for 3 minutes on high. When done, flip them over as best as you can and broil for another 3 minutes.
Once eggplant slices have been under the broiler for 6 minutes, add the tomatoes and garlic mixture to the pan. Toss around and put back under the broiler for another 3 minutes.
While this is cooking, slice your mozzarella. I put my block in the freezer for 10 minutes, this makes it easier to slice in uniform.
Now the hard part....forming the dough into a pizza shape. UGH! Luckily because I love pizza so much and make it frequently, I've gotten pretty good at shaping the dough. The key is two things: 1. the dough must be at room temp with sprinkled flour on it and 2. you can't get frustrated! :P
Roll out dough using your hands to make a thin-like crust.
Roll out dough using your hands to make a thin-like crust.
Lightly drizzle some olive oil over the dough. Add sliced mozzarella evenly over the surface of the crust. Don't over crowd the pizza with mozzarella - as tempting as it is -- go ahead and take that extra piece off, you can eat it! -- remember the dough is thin crust.
Sprinkle the pizza with basil and freshly grated cheese. Very important - don't use that crap in a plastic jar found on the shelf!! Use REAL parm cheese either pre-shredded or off the block found usually in the deli section of grocery stores. This small change will rock your world - promise!
Bake for 10-12 minutes at 500'. Crust should be golden brown and cheese bubbly.
ENJOY & you're welcome :p
Bake for 10-12 minutes at 500'. Crust should be golden brown and cheese bubbly.
ENJOY & you're welcome :p
Ingredients:
- 1 lb of pizza dough (room temperature)
- 1 medium size Eggplant
- 1/2 bulb of garlic, minced
- 1 pint of grape tomatoes
- 8 oz of fresh mozzarella cheese, sliced thin
- 1/2 cup fresh grated parmesan cheese
- extra virgin olive oil for drizzling
- dried basil for seasoning