Roasted Eggplant and Tomato Pizza

recipe from Pioneer Woman

Details

• Prep Time: 30 minutes.
• Cook Time: 25 minutes.
• Ready in 55 Minutes.
• Makes: 6 Servings

Ingredients

• For the crust (makes 2 crusts):
• 1 packet active dry yeast
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• 1/3 cup extra virgin olive oil
• For the pizza:
• 1 whole large eggplant
• kosher salt, for sprinkling
• 1 pint grape tomatoes
• 2 cloves garlic, minced
• 8 ounces, fresh mozzarella cheese, sliced very thin
• 3 tablespoons prepared pesto
• 1/2 cup grated parmesan cheese
• extra virgin olive oil for drizzling

Directions

• To make the crust: Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
• In a mixer, combine flour and salt. With the mixer, fitted with the paddle attachment, running on low speed, drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
• Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. It is best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
• To make the pizza: Preheat oven broiler.
• Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
• Slice grape tomatoes in quarters lengthwise and toss into a bowl with minced garlic.
• Put mozzarella in freezer for a few minutes to make cutting easier, then slice mozzarella very thinly.
• Cut eggplant slices into fourths and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler. Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (You may do this one hour in advance.)
• Preheat oven to 500 degrees.
• Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
• Lightly drizzle a little olive oil on the dough and use fingers to spread. Spread a thin layer of pesto all over dough. Lay mozzarella slices over the surface of the pesto. Spread vegetables all over the surface of the cheese. Top with parmesan cheese.
• Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately.