So for all of my eggplant lovers out there, this recipe is a must. For those scared of eggplant, this is a great one to start out on. It didn’t take a long to prep, and was so amazing, there were no leftovers after my roommates got a hold of it—so if that isn’t a recommendation, I don’t know what is.
I used my generic dough recipe, but if you want to cheap and buy a crust, that should work too.
1 c. warm water
2 t. yeast
1 t. sugar
1/2 t. salt
2 t. oil
-mix together in the water, then add to
2 cups all-purpose flour
-let rise for 30 minutes. This dough is sticky, so you have to knead it directly onto the pizza stone. Use oil on your hands to make kneading easy, and flour on the pizza stone surface.
1 large eggplant
3 oz. fresh mozzarella
2 T. olive oil
2 T. minced garlic
1/2 t. dried hot red pepper flakes
1. Slice the eggplant into discs, salt generously, and let drain in a colander for 30-40 minutes.
2. In the meantime, make the dough and prep the rest of the ingredients.
3. Saute the garlic in oil with the red pepper flakes for 2-3 minutes.
4. Drizzle with oil and broil the eggplant on high for 5-8 minutes.
5. Heat Oven on 450-500 degrees. Place pizza stone in oven to preheat.
6. Spread out the dough, drizzle with oil, and layer the mozzarella and eggplant on the pizza. Don’t add too much mozzarella, giving each piece plenty of space to expand. Shave Parmesan on top. Spoon garlic mixture on top.
7. Place pizza in oven for 12-15 minutes. After time is up and cheese has started to brown, shave another Parmesan layer on top and let sit.