Like I Said..

More Eggplant!!

I had leftover eggplant from this pasta dish so we continued the rubber fun and made pizza one night. Oh, yes, my husband did cooperate and eat it.

My commentary on this will be short and concise (give thanks for that) however I must add that I thought this was fairly tasty and please please for the love use fresh herbs instead of the dried stuff, K?

Eggplant Pizza

1 ball of whole wheat pizza dough (recipe follows)
Cornmeal
1/2 of a large eggplant, cut into quarter-inch slices
Olive oil
Salt and Pepper
2 cups fresh mozzarella cheese, shredded
1/2 cup fresh basil, chiffionaded (or fresh Italian parsley, etc)
Balsamic vinegar

dish with cornmeal (just a dusting will do). On a floured surface, roll out your dough to about the size of the pan and place inside the pan, forming it to cover all the corners.

Brush the surface of the dough with olive oil. Place slices of eggplant all over, season with salt and pepper, and drizzle more olive oil over. Sprinkle shredded cheese so it covers most the pizza. Bake until cheese is bubbly and crust is golden brown. Remove from oven. Top with fresh basil and balsamic vinegar, if desired.

Cut into squares and eat it hot hot hot!


Whole Wheat Pizza Dough

1 1/2 cups warm water
2 packets active dry yeast
1/4 cup olive oil
2 Tbsp sugar
2 tsp coarse salt
2 cups all-purpose flour
2 cups whole wheat flour

Place water in a large bowl; sprinkle with yeast and let it stand until somewhat foamy, about 5 minutes. Whisk in sugar, salt and oil. Stir in flours with a wooden spoon until a sticky dough forms (and it is goopy beware!). Transfer to a bowl that's been sprayed with PAM and brush the the top of the dough with olive oil. Cover with a towel and let stand in a warm spot for about an hour.

Turn dough out onto a well-floured surface and knead until smooth, about 30 seconds or less. Divide into two balls.

Use one ball for eggplant pizza and either freeze the other ball (wrapped in plastic- good for 3 months) or store in fridge for up to a few days.