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Eggplant Parmesan Pizza




Source of Recipe


Internet


List of Ingredients




1 1/2 pound pizza dough (recipe under breads in this website)
2 small eggplants
2 Tbsp. olive oil
4 medium tomatoes
2 Tbsp. shredded fresh basil
2 cloves garlic, minced
Salt and pepper to taste
Flour for dusting
4 oz. mozarella
3 Tbsp. grated parmesan cheese


Recipe



Cut dough in half squeezing out any air bubbles. Shape each piece into a ball and place balls several inches apart on a lightly floured surface. Cover with plastic wrap and let rise again until doubled about 1 hour. Preheat over to 450 degrees. Lightly oil 2 large baking sheets for roasting eggplant. Peel egg plant and cut crosswise into 3/4 inch slices and arrange on baking sheets. Bake for 10 minutes on each side until tender. Transfer to a plate to cool. Increase oven temperature to 500 degrees. Cut tomatoes in half and squeeze to get rid of excess moisture. Chop tomatoes and combine with basil and garlic and seasonings. Roll pizza dough on floured surface. Transfer to pizza peel (paper used for pizzas). Transfer to baking sheet. Sppon half the tomato mixture over dough. Arrange half the eggplant and half the cheese. Sprinkle half the parmesan. Slide pizza on pizza stone or baking sheet on lowest rack in oven. Bake pizza for 6 to 7 minutes or until crust is golden. Make a second pizza using remaining ingredients.