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.
ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA
In Italy, when high-quality buffalo mozzarella is used to top a pizza, it's often added after baking instead of before. The heat of the just-cooked pizza softens but doesn't melt the cheese, which retains its milky, sweet flavor and stays supple instead of becoming stretchy. Here, the cheese crowns a pizza topped with tomato, roasted eggplant, chile flakes and fresh basil leaves. If you can't get good buffalo mozzarella, substitute dollops of fresh ricotta. Or, you could experiment with burrata, draining it first. Save the cream, mix it with olive oil and salt, then use it to top ripe tomatoes instead of dressing. And if you are in a rush, substitute store-bought pizza dough.
Provided by Melissa Clark
Categories dinner, lunch, pizza and calzones, main course
Time 19h30m
Yield 4 12-inch pizzas
Number Of Ingredients 15
Steps:
- Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
- Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
- Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
- When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
- Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
- On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
- Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
- Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.
Nutrition Facts : @context http, Calories 857, UnsaturatedFat 13 grams, Carbohydrate 128 grams, Fat 25 grams, Fiber 12 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 1323 milligrams, Sugar 10 grams
EGGPLANT AND TOMATO PIZZA
Categories Tomato Bake Super Bowl Vegetarian Quick & Easy Eggplant Spring Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
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
Make and share this Roasted Eggplant and Tomato Pizza recipe from Food.com.
Provided by ShortieNJ
Categories < 60 Mins
Time 35m
Yield 1 pie, 1-2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 387.5, Fat 19.9, SaturatedFat 11.2, Cholesterol 66.4, Sodium 538.7, Carbohydrate 33.9, Fiber 18.9, Sugar 14.3, Protein 24.4
EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN-DRIED TOMATOES
Provided by Craig Claiborne And Pierre Franey
Categories lunch, main course
Time 15m
Yield Four servings
Number Of Ingredients 12
Steps:
- If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
- Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato. Close each sandwich.
- Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off excess.
- Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 11 grams, Carbohydrate 66 grams, Fat 15 grams, Fiber 19 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 1469 milligrams, Sugar 22 grams, TransFat 0 grams
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