This is one of our favorite pizzas lately. If you like babaga noush, you'll probably like this. It can easily be adapted for those of you who don't eat meat or those who don't eat olives.
Pizza Dough
3 cups white whole wheat flour
1 t salt
1 T olive oil
1 1/4 cup warm water
1 T sugar
1 T of yeast (or one packet)
Throw the dry ingredients into the food processor. Dissolve the sugar and yeast into the water and let it sit for about 10 minutes or until foamy. Turn on the processor and drizzle in the olive oil and then pour in the yeast mixture. Eventually, the dough should form a ball. Turn out the ball of dough onto a floured surface and knead. If your processor is decent, you won't have to knead long. Cut the dough in half and freeze half for the next time you want pizza (unless you're making two). You could, I suppose, halve the recipe, but it's fun to have a ball of dough in the freezer. Put the half you're using in a greased bowl and let rise for an hour.
Roast your eggplant. This is pretty simple. Rinse the eggplant and throw it in the oven on a baking sheet at about 400 degrees for 45 minutes or so. If you poke it and it deflates, it's basically ready. Once it is cool enough to handle, peel off the skin and throw the roasted eggplant in the food processor with three cloves of garlic, salt to taste, the juice of one lemon and about 1/2 a bunch of cilantro (stems and all). Puree.
Roll your dough into a circle. I tend to make mine fit the pizza peel. Spread the peel with cornmeal and put the dough on top. Dock the dough with a fork and let it proof for another 30 minutes. Bake at 400 degrees for 10 minutes.
Spread the eggplant mixture on the dough, and then top with sliced onion, bell pepper, kalamata olives, tomato slices, and turkey pepperoni (if you have a good dry chorizo, that's even better). Sprinkle on 4 ounces of crumbled feta cheese. Bake another 10 minutes and enjoy!
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