August 10, 2006

Bronzed Eggplant Pizza

This pizza is so good we've had it twice in the last two weeks. Both times we ate the whole thing in just one sitting. The only other meal that we've greedily eaten repeats of this summer is our home grown tomatoes on sourdough with mayonnaise (why did I never try this before? It's mind-boggingly delicious). Of course, we couldn't just follow the recipe as is though. We upped the eggplant in a major way (try three times as much) and included chilies from our garden, instead of using dried chili flakes. Do yourself a favor and try it at least once while eggplant is still in season. You won't be sorry. Here it is with our modifications:

Bronzed Eggplant Pizza, adapted from the Gourmet Cookbook

Procure:
your favorite pizza dough
2 lbs small-ish eggplant, cut into 1/3-inch thick slices
5 TB olive oil
salt
1-2 TB cornmeal
3/4 cup coarsely grated whole-milk mozzarella
1/3 cup Asiago or Parmesan
2 TB minced garlic
2 TB chopped chilies or 1/4 tsp dried red chili flakes

Preheat your broiler, or if you don't have a usable one like us, heat your oven up to 500F. If you have a pizza stone, leave it in the oven (if you don't all ready) so it can warm up. Arrange eggplant on a baking sheet in a single layer. You might need to use another sheet or do this in two batches. Brush eggplant with 3 TB oil and sprinkle with salt. Broil about 2-3 inches from the heat source(or bake), turning once, until golden brown and tender, anywhere from 6 to 16 minutes total. Set aside.

Heat remaining oil in a small fry pan and cook garlic and chili, stirring until fragrant, about 30 seconds to one minute.

Shape pizza dough to a 14-inch round. If you don't have a stone, roll it so it will fit on a large baking sheet (or you could make 2 smaller pizzas). Sprinkle evenly stone or baking sheet with cornmeal. Place dough on heated stone or baking sheet. Combine cheeses in a bowl. Sprinkle 1/4 of cheese on pizza, leaving a 1/2-inch border. Layer eggplant over the cheese. Pour garlic-chili oil evenly over the eggplant. Sprinkle pizza with remaining cheese. Bake until crust is golden brown, about 12-15 minutes. Cut into wedges and consume. Try not to fight with dinner companion(s) over last piece.

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1 Comments:

Anonymous Anonymous said...

This is a stroke of Culinary imagination I have not seen in quite awhile.

Kudos!

Pam

August 25, 2009 4:15 PM  

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