Music: Ben Harper, Welcome to the Cruel World
BJ’s first words after eating a slice: “I think this may be the best pizza we have ever made.” It was pretty dang good. I figured I would have to re-open since my haitus with something really good and it doesn’t get any better than the best pizza we have ever made.
Here’s one reason – we cooked the dough for a while before we put the ingredients on. We usually don’t do this because the toppings require cooking too. But since I roasted the eggplant first, I thought I would give the dough a head start too. Good thought because it turned out with incredible flavor and excellent crispy crust.
And all those beautiful layers produced this beauty. So, I apologize avid readers (all two of you, ha!) for my absence, but I promise this makes up for it. Enjoy and lots more posts to come this week and I have stockpiled pics and recipes 🙂
- 1 small-medium eggplant, ends trimmed and semi peeled (think stripes!)
- S & P
- 1 whole wheat pizza crust
- 1 small can of tomato sauce
- 1 small shallot, sliced into rings
- 3 garlic cloves, sliced
- Crushed red pepper
- 10 – 12 fresh basil leaves
- 1/3 cup Kalmata olives, halved
- 5 slices of Provolone cheese, sliced into 1/2-inch wide strips
- Preheat oven to 400.
- Slice eggplant into 1/4 – 1/2 inch slices. Drizzle slices in EVOO and season with S & P. Place on a cookie sheet and roast at 400 degrees for 15 – 20 minutes, until lightly browned. Halve the large slices. Set aside.
- Turn oven up to 500 and place pizza stone in oven to warm up. Turn oven back down to 425 after 5 – 10 minutes.
- Roll dough out to desired shape. Place on pizza stone and drizzle with EVOO. Cook dough 8 – 10 minutes until top just begins to brown and bubble. Remove from oven.
- Spread tomato sauce over pizza. Season with S & P and crushed red pepper.
- Arrange slices of shallot and garlic over sauce. Add basil leaves and then scatter olives.
- Arrange eggplant slices. Lastly, arrange cheese slices on top. Drizzle with EVOO , if desired.
- Bake pizza for 20 – 25 minutes until cheese id browned on top and bubble. Let rest for 5 minutes and then dig in!