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Step 3Preparing the toppings
Onto the good stuff - this is where you can easily diverge from the recipe and top your pizza however you want, but I STRONGLY suggesting spicy eggplants. If, however, you choose to go your own way, skip ahead to the next step for directions for how to bake the pizza.
1. Slice up the eggplant into 1/3-inch slices and spread them onto an aluminum foil-lined baking pan brushed with oil. Brush the tops of the eggplant slices with oil also. Broil the eggplants until lightly browned, then turn them over and broil them the same way on the other side. Set them aside for now.
2. In a small frying pan, heat the 2 tbsp. of oil over medium high heat. Add the minced garlic and chilies, and swirl the pan for about a minute. You don't want to sauté them, just heat them and infuse the oil with all that garlicky-chili flavor. Remove the pan from the heat and set aside for now.
3. Mix the mozzarella and parmesan cheeses together in a bowl. Now you are ready to garnish your pizza!
1. Slice up the eggplant into 1/3-inch slices and spread them onto an aluminum foil-lined baking pan brushed with oil. Brush the tops of the eggplant slices with oil also. Broil the eggplants until lightly browned, then turn them over and broil them the same way on the other side. Set them aside for now.
2. In a small frying pan, heat the 2 tbsp. of oil over medium high heat. Add the minced garlic and chilies, and swirl the pan for about a minute. You don't want to sauté them, just heat them and infuse the oil with all that garlicky-chili flavor. Remove the pan from the heat and set aside for now.
3. Mix the mozzarella and parmesan cheeses together in a bowl. Now you are ready to garnish your pizza!
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