Wednesday, October 22, 2014

HomePizzaChef

Homemade Pizza Parlor – They'll Beg You To Make Another!

Three-Cheese Pizza With Mushrooms and Basil

Posted by Lock On October - 21 - 2014 1 COMMENT

cheese2a

Here in Tennessee it was 75 degrees, then a
few days later…35 degrees and today it’s warm again…

The weather is complicated… my goodness!

Well… today I’ve got a great pizza recipe for you that
combines simplicity with flavor that’s tremendously
boastful… it’s one of my favorites and I’m sure it will
become one of your favorites also… an it’s NOT
complicated at all…

This recipe uses “basil”, one of the most important culinary herbs used in salads, casseroles, sauces and even some liqueurs …

We’ll combine this ingredient with three distinct cheeses that will have your pizza pie bursting with flavor…

Let me introduce you to the….
Three-Cheese Pizza With Mushrooms and Basil

We’ll be using parmesan cheese, skim ricotta cheese and skim mozzarella cheese for those of you who enjoy
the flavor of a lighter cheese blend…

Here’s the recipe

Three-Cheese Pizza With Mushrooms and Basil

Ingredients:

* Cooking spray
* 1 (8-ounce) package pre-sliced mushrooms
* 1/2 cup part-skim ricotta cheese
* 1/4 cup shredded fresh Parmesan cheese
* 1 (10-ounce) Italian cheese-flavored pizza crust
(you can use Boboli or traditional for this one))
* 1 cup chunky vegetable pasta sauce
* 1/2 cup shredded part-skim mozzarella cheese
* 2 tablespoons thinly-sliced fresh basil

Directions:
Preheat oven to 450 degrees.

Heat a large nonstick skillet coated with cooking spray over medium-high heat.

Add mushrooms; sauté 5 minutes. Remove from heat.

Combine ricotta and Parmesan cheeses.

Place pizza crust on a baking sheet. (you can use the crust recipe found in the HomePizzaChef Crust Tutorial for this one also)…  http://homepizzachef.com/dough.html

Spread pasta sauce over crust, leaving a 1-inch border.

Dollop the ricotta cheese mixture evenly over sauce and top with mushrooms.

Sprinkle with mozzarella…

Bake 12 minutes or until crust is crisp. Sprinkle with basil; cut into wedges.

Serve and watch your family and friends beg you to make another!

Perfect Pesto Pizza Recipe

Posted by Lock On October - 19 - 2014 1 COMMENT

Today’s pizza is an Italian Favorite. It goes to the very heart of great Italian cooking. If you enjoy pesto you’ll love this pizza pie.

“Pesto” the name itself comes from the Latin root “pestle,” which is typically fitting as the sauce, in its simplest form, its made by crushing a few key savory ingredients together. There are two forms of pesto sauce that are commonly used… pesto alla genovese and pesto alla siciliana. Both forms of pesto sauce are from Genoa and Sicily, respectively.

Pesto alla genoese is made with garlic, salt, extra virgin olive oil, Pecorino Sardo cheese, and Genoese basil.  (Note that Genoese basil is just one member of the large basil family.) The recipe for pesto alla siciliana is similar, but with tomatoes and less basil. Most accept the fact that the Genoese recipe for pesto, was the original recipe.

Pesto  sauces are typically made with a veriety of different ingredients and have been part of Italian cuisines since Roman times. In addition to the well known two basic pesto recipes, other variations include red bell peppers,  sun dried tomatoes, pine nuts, walnuts, parmesan cheese, and ricotta cheese. In fact, some pesto sauces are made with arugula instead of basil.

Pesto is a very versatile sauce and can be used as a bruschetta topping, on pasta, on cooked meats, and even in soups. Of course today we’ll be using pesto sauce for our pizza. A lovely way to explore pesto sauces is to buy a few different kinds, and make a platter of pesto bruschetta using each sauce… then decide which sauce suits your fancy for your favorite pizza pie.

By the way, most basil plants grow year after year and will increase in size if they are planted in nourishing soil.

While the herb is delicious to eat fresh from the bush in salads or as a pasta topping, it can also be used delightfully in the form of a pesto sauce as you’ll see today.

HomePizzaChef’s Premier Pesto Pizza

  • 1 1/2 cups (packed) stemmed spinach leaves
  • 1/2 cup (packed) fresh basil leaves (about 1 bunch)
  • 1 1/2 tablespoons oil from oil?packed sun?dried tomatoes or olive oil
  • 1 large garlic clove
  • Olive Oil (of course…)
  • Your favorite thin pizza crust recipe (see many crust recipes on this site)
  • 1/3 cup sliced drained oil?packed sun?dried tomatoes
  • 2 cups grated mozzarella cheese (about 8 ounces)
  • 1 cup grated Parmesan cheese

Alternative Pesto Recipe

  • * 2 cups fresh basil leaves, packed
  • * 1/4 cup grated Parmesan cheese
  • * 1/2 cup Olive oil
  • * 3 tablespoons pine nuts or walnuts
  • * 3 garlic cloves, finely minced

Blend first 4 ingredients in processor to coarse puree. Transfer pesto to small bowl. (Can be prepared 1 day ahead.)

Now… To Make The Pizza…

Preheat oven to 500F. Grease 12 inch pizza pan with olive oil. Arrange dough in pan and spread all of pesto over dough.

Sprinkle with sun?dried tomatoes…then your favorite cheeses.

Occasionally I’ll add a sprinkle of Italian sausage for extra taste.

Bake pizza until crust browns and cheese melts.

Enjoy!

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Heart Shaped Pizza

Posted by Lock On October - 17 - 2014 4 COMMENTS
 

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Ingredients:

 

 

 

* 1 cup water
* 2 tablespoons milk
* 2 teaspoons sugar
* 1 1/4 teaspoon salt
* 1 tablespoon shortening
* 1 tablespoon olive oil
* 1 tablespoon durum semolina (or corn meal)
* 1 cup unbleached all-purpose flour
* 2 cups unbleached bread flour
* 1 1/4 teaspoon yeast

Directions:
Read the rest of this entry »

Smoked Salmon & Fennel Potato Pizza Recipe

Posted by Lock On October - 15 - 2014 1 COMMENT

pizza2a

 

 

 

 

Today we have an interesting pizza recipe for you… many are not aware that seafood can be used as a delcious topping for pizza…. give this one a try. This is a recipe was taken directly from HPC Legendary Pizza Recipes!

Ingredients:

* 2 tablespoons olive oil
* 1 medium onion
* 2 cups finely chopped fresh fennel bulb
* Salt and freshly ground pepper, to taste
* 1/2 cup white wine
* 3 medium potatoes, peeled
* 1/2 cup minced chives or green onion
* 1 tablespoon cornstarch
* Salt and freshly ground pepper, to taste
* 2 tablespoons olive oil
* 1/2 pound smoked salmon, sliced
* 2 tablespoons minced chives or green onion
* 3 tablespoons sour cream, stirred
* Freshly ground pepper, to taste

Directions:

Pour oil into a hot fry pan, add onions and fennel, sauté for 5 minutes. Season
with salt and pepper, add wine, lower heat and simmer for 10-15 minutes until
vegetables are tender and liquid has evaporated. While fennel is cooking, grate
potatoes onto a clean tea towel, roll towel up and squeeze grated potatoes dry,
transfer to a bowl. Add chives, cornstarch, salt and pepper, toss well to mix.
Heat a large 10 to 12″ (25.530 cm) fry pan over medium-high heat, add oil, then
the potato mixture. Using a large spatula, press potatoes down to cover bottom
of pan evenly, keep pressing down and cook for 5-6 minutes; carefully flip over
and continue pressing and cooking for another 5-6 minutes until crusty and
golden. Slide onto a platter, spread with the warm fennel, top with smoked
salmon and chives, drizzle with sour cream and finish with lots of freshly ground
pepper. Serve immediately.

Bacon Cheeseburger Upside-Down Pizza

Posted by Lock On October - 13 - 2014 ADD COMMENTS

bp_pic4a

Ingredients
1 pound lean ground beef
1 medium onion, quartered, sliced
1 medium bell pepper, cut into bite-size strips
6 slices bacon, crisp cooked and crumbled
1 (14 1/2 ounce) can chunky pizza sauce
3 Italian plum tomatoes
6 slices Cheddar cheese

Heat oven to 400 degrees F.
In large saucepan, brown ground beef with onion and bell pepper; drain. Stir in 6 slices crumbled bacon and pizza sauce. Spoon into ungreased 13 x 9-inch baking dish. Sprinkle evenly with tomatoes; top with cheese slices.

 

Topping
2 eggs
1 cup milk
1 tablespoon oil
1 cup all-purpose flour
1/4 teaspoon salt
2 slices bacon, crisp cooked and crumbled

In medium bowl, beat eggs slightly. Add milk and oil; mix well. Lightly spoon flour into measuring cup; level off. Add flour and salt; beat 2 minutes at medium speed. Pour evenly over cheese slices. Sprinkle with crumbled bacon. Bake at 400 degrees F for 20 to 30 minutes or until topping is slightly puffed and deep golden brown.

Creating A Basic Pizza Crust

Posted by Lock On October - 11 - 2014 2 COMMENTS

Herb Dough & Balsamic Mushroom Pizza

Posted by Lock On October - 9 - 2014 4 COMMENTS

herbedmushroomToday’s pizza recipe combines one of my favorite pizza ingredients with the aromatic vinegar of Modena, Italy. Balsamic vinegar, a vinegar made from the juice of white Trebbiano grape that is heated and aged in wooden barrels, typically for several years. We’ll accent the flavor of the pizza by using a delightful herb dough for the base.

Making The Pizza Dough:

Herb Pizza Dough Recipe

Ingredients:
* 1 package Active Dry Yeast
* 1 teaspoon Sugar
* 7/8 cup Warm Water — 110 degrees
* 1/4 cup Italian Seasoning
* 2 1/4 cups Flour
* 1 tablespoon Flour
* 1/2 teaspoon Salt
* 1 tablespoon Garlic Olive Oil — as needed
* Oil And Cornmeal For Pan

Pizza Dough Directions:

Stir together the yeast, sugar and warm water. Let stand until foamy, about 10 minutes. In the work bowl of a food processor fitted with the steel blade, chop the herbs. Turn off machine. Add flour and salt.

Turn the machine on and off a couple of times. While the machine is running, add yeast. Process until the dough forms a ball at the side of the bowl. Add garlic olive oil and process for 30 to 40 seconds more.

Transfer dough to a bowl that has been oiled with olive oil. Turn the dough until the entire surface has been coated with the oil. Cover bowl with a damp towel and allow to rise in a warm draft free place for 1 hour or until doubled. Roll out on a lightly floured surface and if dough is too elastic, try tossing it from hand to hand to flatten it out. Lightly grease the pizza pan with a little oil and sprinkle with cornmeal. Place the dough on the pizza pan and trim the edges.

Bake for 10 minutes @ 425 degrees. Remove from oven, lightly brush the crust with a little more oil. Makes enough dough for one 12″ crust.

Pizza Ingredients:

1/4 cup olive oil
1 pound fresh white mushrooms, sliced
1/4 cup thinly sliced red onion
2 tablespoons thinly sliced garlic
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme leaves
or
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1/4 teaspoon cracked blacked pepper
1/3 cup prepared pesto
1 cup shredded fontina cheese, divided
1/3 cup roasted red peppers

Directions:

Preheat oven to 450 degrees F. Spray a 12-inch pizza pan with vegetable cooking spray. In a large skillet over medium-high heat, heat live oil until it just begins to smoke. Add mushrooms, onion and garlic; cook,stirring occasionally, until mushrooms are golden, about 5 minutes. Add balsamic vinegar, thyme, salt and black pepper; cook and stir until liquid has nearly evaporated, 1 to 2 minutes; set aside. Spread pesto over reserved pizza crust; sprinkle with 1/2 cup of the cheese. Top with reserved mushrooms mixture and roasted peppers; sprinkle with remaining 1/2 cup cheese. Bake until hot and cheese is melted, about 10 minutes. Cut in wedges; serve immediately.

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Thin-Crusted Pizzas with Onions and Black Olives

Posted by Lock On October - 7 - 2014 ADD COMMENTS

Thin Crust Pizza With Onions & Black Olives

Are you a fan of thin crust pizza? Here’s a recipe that you don’t want to miss! This savory combination of black olives and onions will surely wake up your taste buds!

Serves: 4 to 6

Prep time: 45 minutes

Grilling time: 15 to 20 minutes
Dough

1 envelope active dry yeast
1?2 teaspoon granulated sugar
3?4 cup warm water (105° to 115°F)
2-1?2 cups all-purpose flour, plus more for rolling dough
Extra-virgin olive oil
1 teaspoon kosher salt

Sauce

2 tablespoons extra-virgin olive oil
1?2 cup finely chopped red onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 can (28 ounces) whole tomatoes
1?2 teaspoon granulated sugar
1?2 teaspoon kosher salt
1?4 teaspoon freshly ground black pepper

2 large red onions, cut crosswise into 1?3-inch slices
Extra-virgin olive oil
1?2 cup Mediterranean black olives, pitted and cut in half
2 cups grated mozzarella cheese, about 8 ounces
1–2 tablespoons finely chopped fresh Italian parsley

1. In a medium bowl combine the yeast and sugar with the warm water. Stir once and let stand until foamy, 5 to 10 minutes. Add 2-1?2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1-1?2 hours.

2. In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and oregano, and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes, including the juice. Use the back of a large spoon to crush the tomatoes. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook until you have 2 cups of sauce, 40 to 45 minutes, stirring occasionally. Let cool slightly and then purée in a food processor or blender. Allow to cool.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Brush the onion slices with oil. Grill over direct medium heat, with the lid closed as much as possible, until the onion is well marked, 10 to 12 minutes, turning once. Cut each slice in half.

5. Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough. Lay the dough on the cooking grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over direct medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts to the back of a baking sheet, with the grilled sides facing up.

6. Spread about 1?2 cup of the sauce across each pizza crust, leaving a 1?2-inch border around the edges. Arrange the onions and olives over the sauce. Sprinkle the cheese on top. Transfer the pizzas from the baking sheet to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the crusts occasionally for even cooking. Transfer to a cutting board. Garnish with parsley. Cut into wedges.

Serve warm.

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History of Chicago Style Pizza

Posted by Lock On October - 3 - 2014 10 COMMENTS

chicagodeepdish2

The Chicago-style “deep-dish” pizza that many people love was invented at Pizzeria Uno, in Chicago, in 1943, reportedly by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the famous recipe.

The pizza’s foundation is simple. It uses a thick layer of dough (made with olive oil and cornmeal) that is formed to a deep round pan and pulled up the sides. The pizza crust is then parbaked before the toppings are added to give it greater spring.

Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen or cooled. The raw dough is baked as if normal, but halted at about 80% of the normal cooking time, when it is rapidly cooled and frozen. The partial cooking kills the yeast in the bread mixture, and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that it is now essentially cooked inside, but not so far as to have generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.

Read the rest of this entry »

bp_pic4a

Today I’ve got a special video recipe that includes a special message… also it’s from a pretty special guy.

Stephen Pierce shares his “pizza burger” recipe and an important message regarding sucess. Stehpen is a highly recognized Internet marketing ‘guru”, life coach and super successful business person.

Stephen Pierce is one of the world’s leading internet marketing experts and speaks all over the world sharing his insights into how he and others make millions every year by leveraging the internet.

Check out his rendition of the famous “pizza burger”!

Italian Caponata Bruschetta

Posted by Lock On September - 29 - 2014 ADD COMMENTS

Italian Caponata Brushetta

Italian Caponata Brushetta

Bruschetta (Italian pronunciation: [brus?ket?a]  ( listen)) is an appetizer from central Italy whose origin dates to at least the 15th century. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper.

Serves: 4 (makes 8 pieces)

Prep time: 15 minutes

Grilling time: 12 to 15 minutes
Caponata

1 medium eggplant, about 12 ounces, cut crosswise into 1/2-inch-thick slices
Kosher salt
1 small yellow onion, cut crosswise into 1/2-inch-thick slices
1/3 cup extra-virgin olive oil
1 medium tomato, seeded and roughly chopped
15 kalamata olives, pitted and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon capers, drained
2 teaspoons balsamic vinegar
1 teaspoon finely chopped garlic
Freshly ground pepper

8 slices Italian or other coarse country bread, about 1/2-inch-thick and 4 inches wide
4 ounces fresh goat cheese, crumbled

1. Rub both sides of the eggplant slices thoroughly with salt. Allow them to sit in a colander placed in the sink or over a plate for about 30 minutes to draw out their bitter juices. Rinse the eggplant well and pat dry. Brush both sides of the eggplant and onion slices with the olive oil.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Brush the cooking grates clean. Grill the eggplant and onion slices over direct medium heat, with the lid closed as much as possible, until tender, 10 to 12 minutes, turning once. Allow to cool. Coarsely chop the eggplant and onion slices and transfer to a medium bowl. Add the tomato, olives, basil, capers, vinegar, and garlic and mix well. Season to taste with salt and pepper.

4. Grill the bread slices over direct medium heat, with the lid closed as much as possible, until toasted, 2 to 3 minutes, turning once. Divide the goat cheese evenly among the bread slices, spreading it with a knife. Spoon the caponata over the goat cheese, again dividing evenly. Serve at room temperature.

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French Bread Pizza Recipe

Posted by Lock On September - 27 - 2014 5 COMMENTS

frenchbread

Spring is here and from time to time you may want to create a quick pizza that’s easy to make and also delicious. Here’s the answer. Using one of my favorite breads, French bread, we’re going to show you how to create a quick and easy pizza that all will love.

Give it a shot!

French Bread Pizza Recipe

Ingredients:

* 1/2 pound sausage, browned & drained
* 1/2 pound sliced pepperoni
* 1 loaf French bread
* 30 ounces jar spaghetti or pizza sauce
* Sliced black olives
* Sliced fresh mushrooms
* 16 ounces mozzarella cheese, shredded
* Optional Toppings: Candied bacon, green peppers, onion, ground beef

Directions:

Cut bread in half lengthwise. Place on cookie sheets. Cover bread
with the sauce all the way to the edges. Top with sausage and
pepperoni; then with whatever toppings are desired, ending with
the shredded cheese. Bake the bread pizzas 20 minutes at 350
degrees. Cut into pieces. To freeze, wrap unbaked pizza tightly
in foil. Then freeze. Unwrap and thaw the pizzas before baking.

Once baked cut into manageable slices and serve. Everyone will love this creation at your next outdoor get together.

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My Favorite Assorted Pizza Making Tips

Posted by Lock On September - 21 - 2014 ADD COMMENTS

lightbulb
My Favorite Pizza Making Tips!

Less Sugar allows longer baking time

Speeding up the dough Process – More Yeast equals less preparation time…

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450-465 degrees- normal crust

Thicker crust – 400-450 degrees…

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Pizza bone – Edges of crust are over cooked….
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Different methods of forming brings about different characteristics of the pizza crust.

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Hand Tossing / Hand Stretching – Good volume and randam distribution of the gases in the dough will create a more cake type dough.

Sheeting – Will degas the dough (air makes the dough rise) This will create a thiner more cracker type crust…

Pressing – Heated roller pins will help redistribute the gases in the dough.
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Crispier doughs are made by adding more water to the dough. Experiment with various amounts without lloosing h\the ability to handle the dough.

The extra moisture in the dough will allow heat to rise into the dough and create a heat barrier and cannot be passed into the sauce therefore the crust collects in the bottom of the dough thus making thedough bake crispier.
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The softer your dough the crispier your crust will be however the more firm your dough the thicker your crust.
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Line ingredients on the counter in the order of use.
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I’m On A Diet, But Please Order The Pizza!

Posted by Lock On September - 19 - 2014 4 COMMENTS

 diet

In today’s world of never ending diets and numerous angles for reducing calories and fat content there is one thing that seems to stand out in spite of all of our “good diet” intentions. We want to lose weight but we do NOT want to give up one of our most  beloved and favorite foods… “The Pizza Pie”.

Yes, that’s right…we want a great diet plan but the thought of giving up our unquenchable desire for the infamous pizza pie is simply out of the question. We’ll try “whole wheat pizza”, “sun dried tomato pizza”, “grilled chicken pizza” you name it, just don’t leave out that last descriptive word “pizza.”

A “watered down” form of pizza is better than no pizza at all! Any form of pizza that suggests we’re cutting corners with calories and making headway on reducing fat but still enjoying the taste of one of our favorite foods and past times, well that’s an idea worth addressing.

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California Pizza – Let The Flavor Flow

Posted by Lock On September - 15 - 2014 ADD COMMENTS

Apple_oatmeal_pizza

California pizza, a totally different “style” of pizza has thoroughly integrated itself into the mainstream. So much so that many people do not recognize it as a separate pizza style.

In much the same way as pizza restaurants throughout the United States may carry a Chicago-style deep dish option, they may also have California-style items on the menu.

Once-innovative ingredients like barbecue, curry, eggs, or goat cheese, are now sold at more traditional pizza restaurants and chains, as simply another topping choice. California-style pizza is also quite common as frozen pre-prepared pizza.

In fact, a number of smaller and newer chains either specialize in, or carry, the California pizza style. In the fine dining end, many expensive restaurants continue to offer single-serving pizzas with expensive or exotic ingredients, baked in wood ovens, or even devote a portion of their menu to California-style pizza.
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Eggplant, Pepper-Pesto & Goat Cheese Pizza

Posted by Lock On September - 10 - 2014 9 COMMENTS

eggplantpizza

This pizza is a preview from our upcoming HPC Premier Gourmet Collection to be released soon…

The pizza boasts tangy goat cheese, the sharp flavors of Parmesan, tender sautéed eggplant and bold pesto. This recipe creates a hearty fourteen-inch pizza that will have your pizza lovers begging for more.

Prep Time 10 Minutes
Cook Time – Approximately – 1 Hour
A little longer if making pizza dough if made from scratch
(of course I recommend you make it from scratch)

Pizza Ingredients:

7 1/2 tablespoons olive oil… a little more if needed
1 1/2 to 2 pound eggplant, cut into 1/4 inch slices
3/4 tablespoon salt
1 pound of prepared pizza dough
3 cloves garlic, minced
1/2 teaspoon fresh-ground black pepper (I use a tad bit more)
6 ounces mild goat cheese, such as Montrachet, cut into 1/4 inch slices
1/2 cup grated fresh Parmesan
1/2 cup of pesto (preferably homemade)

Quick Homemade Pizza Dough:

Making The Pizza Dough…

Ingredients:

* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil

Directions:

In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand.

Push outward and pull the inside edge over the top. Repeat the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil.

Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be rolled into a ball, which will later be patted into the traditional pizza shape.

Directions For Eggplant Topping:

Heat the oven to 450 degrees. In a large nonstick frying pan, heat 2 1/2 tablespoons of the olive oil over moderately high heat. Season the eggplant with the salt. We’re going to address the eggplant one batch at a time until it’s all handled. Fry one-third of the eggplant, turning until the eggplant has become golden (usually takes about 10 minutes). Remove the eggplant.

Repeat in two more batches with the remaining oil (using more if needed), until you’ve addresses the entire amount of eggplant.

Meanwhile, oil a 14 inch pizza pan or a large baking sheet. Roll and press the pizza dough onto the pan in an approximately 14-inch circle or you can use a 9-by-13 inch rectangle.ge the eggplant slices on the pizza crust layer.
Sprinkle the garlic and pepper over the top of the pie. Bake for approximately 12 minutes. After approximately 12 minutes, put the goat cheese slices on the pizza and sprinkle with the Parmesan, then dot evenly with pesto.
Bake until the cheese begins to turn golden (about 15 minutes).
Note: Sauvignon blanc is a remarkably versatile wine, and really goes well with goat cheese and basil. If you would like to view a very nice selection of wines visit our friends at WineLegacy.com


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