Pizza Dough (recipe at bottom of page) prepared
2 small eggplants
2 Tbsp. olive oil
4 medium tomatoes
2 Tbsp. shredded fresh basil
1 clove garlic, minced
salt and fresh ground black pepper to taste
flour for dusting
4 oz. part skim mozzarella cheese
1 Tbsp. fresh grated parmesan cheese
Preheat oven to 450*F. Lightly spray a baking pan with nonstick cooking spray and set aside. Slice eggplant lengthwise into thin strips and place on baking pan. Brush with the olive oil, then bake for up to 10 minutes each side, or until browned and tender (watch closely). Remove from oven and transfer to a plate to cool.
Increase oven temperature to 500*. Cut tomatoes in half and gently squeeze out and discard seeds and excess liquid. Chop tomatoes and combine with basil and garlic. Season with salt and pepper.
Dust a baking sheet with flour. Flatten one ball (half of recipe) on a lightly floured surface. Handling it gently and turning frequently, pat or stretch dough into a 10 inch circle. Working quickly, spoon half of the tomato mixture over dough. Arrange half the eggplant and half of the cheeses over top. Place on lowest rack in oven and bake for 6 to 7 minutes or until crust is golden brown and crisp. Transfer to a cutting board. Repeat for other pizza. Slice each pizza into 6 wedges. Each serving equals 2 wedges.
1 1/3 cups warm water
1 package yeast
3 cups all purpose flour plus more for kneading
1 tsp. salt
1 tsp. olive oil
In a large bowl, combine water and yeast until dissolved. In another bowl, combine flour and salt; gradually add to the yeast mixture, stirring with a wooden spoon until soft dough forums. Turn dough out onto a lightly floured surface. With floured hands, knead until dough is smooth and elastic, adding a small amouth of flour if necessary, about 10 minutes. You may also use a food processor to prepare dough, according to manufacturers directions.
Lightly oil a large bowl with the olive oil, and add dough. Turn several times to coat with oil. Cover with plastic wrap and let rise in a warm draft free place until doubled, about 1 1/2 hours. Punch dough down. Cut dough in half and shape each into a ball. Place balls several inches apart on a lightly floured surface. Cover with plastic wrap and let rise again till doubled, about an hour. Prepare other pizza ingredients during the last rising, so everything will be ready at the same time.
Recipe taken from an old Eating Well magazine.
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