Sweet Pepper and Eggplant Pizza
2-1/2 cups flour
In medium bowl, mix 1 cup of the flour, yeast and salt. Add water (warm to temperature recommended by yeast package) and shortening. Mix by hand till somewhat smooth. Gradually add remaining flour to make stiff dough. Let rest 15 minutes covered.
1 package rapid yeast
1 1/2 teaspoons salt
1 cup warm water
2 tablespoons shortening
1 tablespoon olive oil
3 large red bell peppers, seeded, thin sliced
3 large yellow bell peppers, seeded, thin sliced
2 garlic cloves, minced
1 teaspoon thyme
salt to taste
pepper to taste
hot pepper flakes to taste
1 large eggplant
6 cloves garlic, minced
4 tomatoes, chopped, seeded
3 tablespoons chopped fresh basil
cayenne or hot pepper flakes to taste
With well greased hands, press dough in a greased 12 or 14" pizza pan. Top as desired.
Bake at 400 degrees F 25-30 minutes till golden and crisp on edges. Serve immediately. Can freeze unbaked pizza, thaw and bake when needed.
Sauté peppers and garlic in oil 10 minutes till soft, but still with some texture. Add seasonings. Cut eggplant in half, lengthwise. Cut long slash in middle of each half without cutting through skin. Place cut side down on baking dish. Bake in preheated 450 degrees F oven 20-30 minutes until tender and skin shrivels. Cool, slice crosswise. You can also just sauté raw slices in olive oil until tender sauté garlic in 1 tablespoon olive oil over low until it just starts to turn golden. Add tomatoes. Cook 5 minutes over low. Add spices. Spread sauce on dough, then arrange eggplant on top.
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