Eggplant Pizza

What do we need:

Pizza:

• 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

Dough:

• 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)

Steps；

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:

• 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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