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As summer is nearing its transition into the cooler days of fall, it is the best time to make up something a little spicy using great seasonal vegetables and flavors. This is one of my favorite dishes to make on a cooler afternoon after a trip to the farmer's market, or to my garden. This pizza really highlights the earthiness of the eggplant, and kicks it out of its natural blandness with a dose of garlic and chili oil. Enjoy!
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Signing UpStep 1What you'll need:
For the pizza dough:
- 1 1/2 c. hot water (as hot as you can run it from the tap, NOT BOILING or you will kill the yeast)
- 1 1/2 tsp. dry active yeast
- 1 tbsp. olive oil
- 1 tbsp. salt
- 1 tbsp. sugar
- 3 c. all-purpose flour
- oil for greasing the bowl
For the eggplant topping:
- 1 large eggplant
- olive oil for brushing
- 3/4 c. grated mozzarella
- 1/4 c. grated parmesan
- 2 tbsp. olive oil
- 2 tbsp. minced garlic
- 2 fresh chilies, minced (I use red thai chilies - if you prefer less heat, use less intense chilies like jalapeno)
- 1 1/2 c. hot water (as hot as you can run it from the tap, NOT BOILING or you will kill the yeast)
- 1 1/2 tsp. dry active yeast
- 1 tbsp. olive oil
- 1 tbsp. salt
- 1 tbsp. sugar
- 3 c. all-purpose flour
- oil for greasing the bowl
For the eggplant topping:
- 1 large eggplant
- olive oil for brushing
- 3/4 c. grated mozzarella
- 1/4 c. grated parmesan
- 2 tbsp. olive oil
- 2 tbsp. minced garlic
- 2 fresh chilies, minced (I use red thai chilies - if you prefer less heat, use less intense chilies like jalapeno)
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Burned the first one within 2 minutes, second cooked in 3 minutes perfectly, and
IT WAS GOOD!
Using Thai 'sweet basil' which is a touch different from the European stuff - it's very pungent so the flavour comes through nicely.
I'll do a mud-oven ible soon since the ones here are all, well, over-complicated to be honest.
Mine cost about $1.50, was made mostly out of natural or free 'found' materials (one man's trash) and could probably be built by trained monkeys, it's that simple.
Hmmm, team of trained monkeys...
Thanks again for the idea - great change from normal tomato-sauce-based pies!!