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Home > Pizza
Roasted Tomato, Eggplant and Smoked Mozzarella Pizza
Yields: 2 12-inch pizzas
Ingredients:
- 1 medium eggplant (about 1 1/2 pounds), cut crosswise into 2 pieces
- 3/4 pound plum tomatoes, halved
- 2 teaspoons red-wine vinegar
- 1/4 teaspoon sugar
- 4 teaspoons yellow cornmeal
- 1/2 cup fresh basil leaves, washed well, spun dry, and chopped coarse
- 1/4 pound smoked mozzarella, grated coarse (about 1 cup)
- 1 recipe Pizza Crust
Preheat oven to 450 deg. F. and very lightly grease a large
baking sheet.
Cut smaller eggplant piece into 1/3-inch-thick slices.
Spread eggplant slices in one layer on half of baking sheet
and season with salt. Put remaining eggplant piece and all
but 2 tomato halves on second half of baking sheet. Roast
vegetables in middle of oven 15 minutes, or until eggplant
slices are tender, and transfer eggplant slices to a plate.
Roast remaining vegetables 15 minutes more, or until
eggplant piece is very tender. Remove baking sheet from
oven and cool vegetables slightly.
Scoop out flesh from eggplant piece into a food processor
and puree with roasted tomatoes, unroasted tomato, vinegar,
sugar, and salt to taste. Sauce and sliced eggplant may be
made 1 day ahead and kept separately, covered and chilled.
On a work surface sprinkled with 1 teaspoon cornmeal roll
out 1 piece of dough into a 12- by 6-inch oval and transfer
to a baking sheet. Repeat with remaining cornmeal and
dough, ending up with 2 ovals on each of 2 baking sheets.
Increase temperature to 500 deg. F.
Spread sauce on dough ovals, leaving a 1/2-inch border
around edge of each pizza. Arrange eggplant slices on sauce
and sprinkle pizzas with basil and mozzarella.
Bake pizzas in lower and middle thirds of oven 15 minutes,
or until crusts are crisp and pale golden.
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