Eggplant Tomato And Fontina Pizza Recipe Epicuriouscom

EGGPLANT, TOMATO, AND FONTINA PIZZA

Steps:

• Prepare pizza toppings:
• Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
• Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
• Preheat broiler.
• Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature.
• Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
• Assemble pizzas:
• Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed.
• Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
• While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.

EGGPLANT AND TOMATO PIZZA

Steps:

• Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
• Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
• Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

ROASTED EGGPLANT AND TOMATO PIZZA

Steps:

• preheat oven to 450.
• arrange eggplant slices in single layer on greased baking tray.
• sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
• turn heat up to 515 and place pizza stone in oven.
• roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
• sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
• sprinkle with tomatoes and dot with pesto.
• bake 8-10 minutes.