Ingredients
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1/4 cup olive oil
1 medium eggplant, thinly sliced
2/3 cup jarred tomato pasta sauce
10 oz fresh mozzarella cheese, thinly sliced
7 oz cherry tomatoes
2 tbsp fresh small basil leaves
1 tsp balsamic vinegar
None None FOR THE PIZZA DOUGH
1 tsp sugar
1 pkg (1/4 oz) active dry yeast
3 cups flour
1 tsp salt
Preparation
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For the pizza dough, combine sugar, yeast and 1 cup warm water in small bowl. Let stand in a warm place for 10 mins, or until mixture is frothy.
Combine yeast mixture with flour and salt in a large bowl, using hands to mix well. Turn onto a lightly floured surface; knead for 10 mins, or until smooth and elastic. Place in large oiled bowl. Cover and let stand in warm place for 1 hour, or until dough has doubled in size.
Preheat the oven to 450\u00b0F. Grease 2 baking or pizza pans and place in oven. Heat oil in large skillet on medium-high heat. Cook eggplant, in batches, until lightly browned and tender. Drain on paper towels.
Divide dough in half. Roll out each half on floured surface into a 12-inch circle. Place on heated pans. Spread with sauce; top with mozzarella, eggplant and tomatoes. Season.
Bake for 15 mins, or until crusts are browned and crisp. Sprinkle with basil and drizzle with vinegar.
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