What do we need:
- Dough (see below)
- 1 small eggplant (about 1/2 pound), thinly sliced into about 1/4-inch rounds
- 3 small-medium tomatoes, thinly sliced
- 2 cloves garlic, minced
- Pinch crushed chili flakes
- Olive oil
- 6 oz provolone or mozzarella cheese, grated or thinly sliced
- 1/2 oz Parmesan, grated
- 1/4 c chopped fresh parsley
- 2 1/4 tsp fast-acting yeast
- 2/3 c warm water
- 1 2/3 c all-purpose flour
- 1/2 tsp salt
- 2 TB olive oil
- A pizza stone (or a baking sheet to cook the pizza on)
For the dough:
- Dissolve the yeast in the water.
- In a food processor, combine the flour and salt, then pulse in the olive oil.
- Stream in the water/yeast mixture with the food processor on, until the dough forms a ball (you might need to add a little more flour so that the dough can take all the water/yeast mixture).
- Turn the dough out onto a lightly floured surface and knead for 5 minutes.
- Transfer the dough to an oiled bowl, then cover the dough and let it rise in a warm spot for about an hour until it’s doubled in size.
For the eggplant:
- Preheat the broiler.
- Arrange the sliced eggplant in a single layer on a baking sheet, then brush both sides with olive oil and sprinkle with salt and pepper.
- Broil for 3-8 minutes on each side, until the eggplant is tender and golden.
For the pizza:
Source： An Edible Mosaic
- Arrange an oven rack in the lowest position and preheat the oven to 500F.
- In a small saucepan, heat 1 1/2 TB olive oil over low heat with the garlic and chili flakes for 1-2 minutes until the garlic is fragrant and starting to turn color.
- Lightly dust a pizza stone with cornmeal.
- Use your hands to stretch out the dough, then place it on the pizza stone and spread it out to fit the size of the stone.
- Brush the dough with the garlic/chili oil.
- Spread on half of the provolone, then arrange the tomatoes and eggplant on top.
- Top the veggies with the other half of the provolone, then sprinkle the Parmesan and parsley on top.
- Bake for 12-15 minutes, until the crust and cheese are light golden brown.
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