Deep-Dish Eggplant Pizza
1 tablespoon extra-virgin olive oil, plus extra as needed
Easy Pizza Dough
1/2 spanish onion, small onion, chopped
1/4 teaspoon red chili pepper flakes
1 tablespoon garlic clove, chopped
1/2 teaspoon fennel seed, crushed
1 eggplant, medium-sized, skin peeled, cut into 3/4-inch cubes
1 canned chopped tomatoes, 14 1/2 ounce can
2 tablespoons tomato paste
1/2 teaspoon salt, to taste
1/2 cup dry red wine
1/4 cup yellow cornmeal, coarse ground, as needed
1 Easy Pizza Dough (recipe)
1/2 pound provolone cheese, sliced thin
1/2 teaspoon dried oregano leaves, to taste
Easy Pizza Dough
1 cup water, 110 degrees F
1 envelope of dry active yeast
1 tablespoon granulated sugar
2 tablespoons olive oil, plus extra to oil bowl
2 1/2 cup all-purpose flour, as needed
1 teaspoon salt
1 Place the warm water in the bowl of a table-top mixer or food processor and sprinkle the yeast over it. Wait a minute or two and then add the sugar, half of the oil and half of the flour. Mix thoroughly until smooth. Cover with plastic wrap and let sit for 45 minutes until very foamy.
2 Add the salt, the remaining oil and half of the remaining flour; mix thoroughly. With mixer or processor running, add the rest of the flour two tablespoons at a time. Mix until dough forms a ball and pulls away from the sides of the bowl. The dough should be moist but not too sticky. It may be necessary to add extra flour, a small amount at a time.
3 Put a small amount of oil in a mixing bowl, add the dough and turn several times to evenly coat. Cover dough with plastic wrap, pressing the wrap down against the surface of the dough. Set aside in a warm spot and let rise until doubled in size, about 45 minutes.
4 Punch down dough and turn out onto a lightly floured surface. Knead dough until smooth and form into a ball. The dough is ready to use, or it can be stored in a covered bowl in the refrigerator for later use. The dough may also be wrapped in plastic wrap and frozen.
1 Heat the oil in a medium sized sauce pot over medium heat. Add the onion and cook until softened, about 2 minutes. Add the chili, garlic and fennel seed; cook for 30 seconds stirring constantly.
2 Add in the eggplant, tomatoes, tomato paste, salt and wine. Bring to a simmer cover and cook 10 minutes. Remove the lid and continue cooking until the sauce is very thick. Reserve.
3 Preheat the oven to 400 degrees F. Oil a large deep-dish pizza pan, or other appropriate pan, and sprinkle with cornmeal. Use a rolling pin to roll the dough into a disk that is about three inches wider than the base of the pan. Fit the dough into the prepared pan, patting it up the sides. Using a fork, generously prick holes over the surface of the dough.
4 Spread 1/2 cup of the sauce over the dough and top with half of the Provolone slices. Spread 1/2 cup more of the sauce over the cheese and top with the remaining Provolone. Sprinkle with the oregano.
5 Place pizza in the oven and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Using a pair of tongs or a spatula, carefully remove the pizza to a cutting board and let rest for five minutes. Cut into wedges and serve.
This recipe serves: 4
Click Here to Comment on This Recipe