Roasted Red Pepper, Eggplant, Pizza
Source of Recipe
Recipe Institute
Roasted Red Pepper, Eggplant, Goat Cheese and Olive Pizza
Makes 4 servings
Ingredients
Nonstick cooking spray
1 small eggplant, cut into 1/4-inch-thick slices
1 tablespoon olive oil
1/4 cup finely chopped onion
1 tablespoon minced fresh rosemary or 2 teaspoons dried rosemary
3 cloves garlic, minced
1/2 cup roasted red pepper strips
1 (12-inch) round prepared Italian bread shell or New York-Style Pizza Crust (recipe follows)
2 ounces goat cheese, crumbled
6 kalamata olives, pitted and halved
Black pepper
1. Preheat oven to 500°F. Spray baking sheet with cooking spray. Place eggplant slices on pan; spray with cooking spray. Bake 8 to 10 minutes or until light golden. Turn slices over and bake 6 to 8 minutes or until slices are golden and very tender. Set aside.
2. Meanwhile, heat oil, onion, rosemary and garlic in small skillet over medium heat. Cook and stir 3 to 4 minutes or until onion is translucent. Set aside.
3. Place red peppers in food processor or blender; process until smooth. Set aside.
4. Bake bread shell 3 to 4 minutes or until top is crisp and beginning to brown. Spread puréed red peppers evenly over pizza, leaving 1-inch border. Arrange eggplant over top, slightly overlapping slices. Spoon or brush onion mixture over eggplant. Top with cheese, olives and black pepper. Bake 3 to 5 minutes or until crust is deep golden.
New York-Style Pizza Crust
Makes 1 medium-thin 12-inch crust, 1 very thin 14-inch crust, 2 (8- to 9-inch) crusts, 4 (6- to 7- inch) crusts or 20 (2-1/2-inch) mini pizza crusts (00 servings)
This thin pizza crust contains no oil.
Ingredients
2/3 cup warm water (110° to 115°F)
1 teaspoon sugar
1/2 (1/4-ounce) package rapid-rise or active dry yeast
1-3/4 cups all-purpose or bread flour
1/2 teaspoon salt
1 tablespoon cornmeal (optional)
1. Combine water and sugar in small bowl; stir to dissolve sugar. Sprinkle yeast on top; stir to combine. Let stand 5 to 10 minutes or until foamy.
2. Combine flour and salt in medium bowl. Stir in yeast mixture. Mix until mixture forms soft dough. Remove dough to lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding additional flour, 1 tablespoon at a time, as needed. Place dough in medium bowl coated with nonstick cooking spray. Turn dough in bowl so top is coated with cooking spray; cover with towel or plastic wrap. Let rise in warm place 30 minutes or until doubled in bulk.
3. Punch dough down; place on lightly floured surface and knead about 2 minutes or until smooth. Pat dough into flat disc about 7 inches in diameter. Let rest 2 to 3 minutes. Pat and gently stretch dough from edges until dough seems to not stretch anymore. Let rest 2 to 3 minutes. Continue patting and stretching until dough is 12 to 14 inches in diameter.
4. Spray 12- to 14-inch pizza pan with nonstick spray; sprinkle with cornmeal, if desired. Press dough into pan.
5. Preheat oven to 500°F. Follow directions for individual recipes, baking pizza on bottom rack of oven.
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