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)
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…
* 3 1/4 cups unbleached flour
* 2 teaspoons salt
* 1 cup warm water
* 1 envelope active dry yeast
* 3 tablespoons olive oil
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
- Preferred Stainless Steel Kitchen Equipment and Appliances
- Put A Poll Widget To Add Stickiness To Your Site
- JetStreamHD(TM) Streams Movies, Music, Photos & Other Digital …
- Toastess TVS-347 Silhouette Stainless-Steel Programmable Food …
- Amco 4.5-Quart Stainless-Steel Mixing Bowl | Mixing Bowls