Roast Eggplant and Tomato Pizza

Daria Souvorova

1 hour 30 minutes (30 minutes if crust prepared ahead of time)
serves: 4-6

Eggplant is so tempting this time of year! I think I will try to grow some next summer! In the mean time, however, I keep buying it every weekend, so we have to keep cooking it. This week, I also wanted to make a bit of mozzarella and some pesto since my basil plant is getting pretty hefty.

Want to make your own pesto? I like a combination of arugula and basil for mine. I take about 4 cups of basil leaves and arugula leaves each, a half a cup of pine nuts, a cup of grated Parmesan, 4-6 garlic cloves, and enough olive oil to get to the consistency you like. Season with a bit of salt and pepper and adjust to your tastes.

Nico insists that this is his favorite pizza so far, he loves the combination of pesto and broiled eggplant. It is delicious!!

Ingredients:

• pizza dough (enough for two pies, divide in half for one pie):
• 3 1/2 – 4 cups 00 flour
• 1 teaspoon sugar
• 2 1/2 teaspoons yeast
• 1 1/2 cups hot water
• 4 tablespoons olive oil plus extra to oil the dough
• toppings:
• 1 large or 2 small eggplant, sliced thin
• 4-5 tomatoes sliced, or a pint of cherry tomatoes, halved
• 1/3-1/2 cup pesto
• 2 cloves garlic, sliced
• 8 ounces fresh mozzarella, sliced thin
• 1/3-1/2 cup Parmesan cheese, freshly grated
• olive oil
• salt and pepper
• fresh basil or parsley for garnish, optional

1. dough: Combine all but the extra oil in a stand mixer until dough comes together, about 2-3 minutes on low speed.
   Knead for 2 minutes on a floured surface until even ball forms.
2. Grease bowl with extra oil. cover, and rest for 1 hour until double in size. You can prepare this more than an hour in advance if needed. I have left the dough on a counter for 4 hours without adverse affects.
3. Divide into two for a 12×18 inch pie. I prefer a rectangular pie,
   but feel free to stretch it out into a circle.
4. Oil a second cookie sheet. Place eggplant on top, season with salt and pepper and toss in olive oil. Arrange sliced eggplant in a single layer and broil for 3-4 minutes per side.
   Add tomatoes, broil a few minutes longer.
5. Preheat oven to 450°F (230°C) with convection fan on (if no convection, add 25°F).
6. Spread pesto on top of the crust, leave about a half an inch border.
   Top with mozzarella slices.
7. Arrange tomato and zucchini on top. Sprinkle with Parmesan cheese.
8. Season with salt and pepper.
9. Bake for about 12-15 minutes until golden and the crust is cooked through in the middle.
10. Garnish with herbs, if using.