I have been an eggplant hater my entire life. And yet I still ventured forth to make this pizza, which for some crazy reason appealed to me. I’m happy to report that both my husband (an even bigger eggplant hater) and I thought it was very yummy! The only complaints I have is that I forgot to use the parsley–which I purchased especially for this pizza–and that there wasn’t enough eggplant on it. Use more if you like lots of toppings–I will next time! And maybe some onion…
The exact recipe follows after the step-by-step photos
Slice up 1/2 pound small eggplants & toss them with salt in a colander.
The salt makes the eggplant taste better (the bitterness dissipates) and also makes them leak water so that it doesn’t happen in the oven (no soggy crust!)–see how shriveled they are after drying?
While the egg plant is draining, mix up your olive oil & garlic and set aside so the flavor infuses the oil while you prepare the crust.
After letting the dough rise, press it out into your pizza pan and brush with the garlic olive oil.
Layer on your toppings, bake at 500 degrees for 10 minutes, slice it up and eat it hot!
Eggplant and Olive Pizza
Adapted from Gourmet’s Grilled Eggplant & Olive Pizza, August 2009
Makes 1 large 14″ pizza, 8 servings (8 Weight Watchers Points each)
1/2 pound small eggplants, sliced into 1/4″ thick rounds
1 1/2 teaspoons salt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
8 ounces sliced provolone, cut into thin matchsticks
1/2 cup Spanish olives, coarsely chopped
1/4 cup chopped flat-leaf parsley (I forgot it, but I think it would be wonderful on this pizza)
Whole wheat pizza dough (recipe follows)
Veronica’s Whole Wheat Pizza Dough
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour, divided
2 teaspoons sugar
1/2 teaspoon salt
2 1/4 teaspoons rapid-rise yeast
2 tablespoons olive oil
1 cup warm water (115 degrees F)
Put the eggplant slices in a colander and toss with the salt. Allow to rest in the sink or over a bowl for 30 minutes, then press the slices between paper towels until dry. Set aside.
While eggplant is draining, mix the garlic and olive oil, set aside and then prepare your pizza dough.
In a medium-sized bowl, mix together the whole wheat flour, 1 cup of the white flour, the sugar, salt & yeast (it is instant so it doesn’t have to be dissolved first). Stir in the oil & water as well as you can with a spoon, then knead in the remaining 1/2 cup flour. Today I had to add another tablespoon or two of water to keep the dough supple–it was dry, I guess b/c of the weather. Sometimes it’s too wet, in which case you should add a bit more flour. By the time you knead in all the flour, it will have been kneaded plenty (probably about 5 minutes). Oil a bowl, place the dough inside, turn it once, cover it and set it in a warm place to rest for 15 minutes.
Put your oven rack in the lowest position & preheat to 500 degrees F.
Spray a 14″ pizza pan with non-stick cooking spray, dump your risen dough in the middle of it and press it out to the edges with your hands, leaving the edge thicker to hold the toppings. Brush the garlic olive oil over the entire crust, including the edges. Layer on your dried eggplant, olives & cheese. Pop it in the oven for 10 minutes. Slice it up and serve it hot!