Sicilian Deep-dish Eggplant Pizza

Sicilian Deep-dish Eggplant Pizza

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon sugar

  • teaspoons dry yeast (1 package)

  • 1

    cup warm water (105º to 115º)

  • 3

    cups all-purpose flour divided

  • 1

    teaspoon olive oil

  • ¼

    teaspoon salt

  • Cooking spray

  • 1

    tablespoon cornmeal

  • 4

    cups diced peeled eggplant

  • 2

    tablespoons olive oil

  • 2

    teaspoons dried Italian seasoning

  • ¾

    teaspoon salt

  • 1

    cup drained canned quartered artichoke hearts

  • 1

    cup cubed tomato (½-inch)

  • 1

    cup minced red onion

  • 2

    tablespoons capers

  • 1

    tablespoon chopped fresh rosemary

  • OR

  • 1

    teaspoon dried rosemary

  • 2

    teaspoons fennel seeds crushed

  • 4

    garlic cloves minced

  • 2

    cups shredded part-skim Mozzarella cheese (8 ounces)

Directions

Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes. Lightly spoon 23/4 cups flour into dry measuring cups, and level with a knife. Stir leveled flour, 1 teaspoon oil, and 1/4 teaspoon salt into yeast mixture to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk. Punch dough down; divide dough in half. Roll each half of dough into an 11-inch circle on a lightly floured surface. Place dough in 2 (9-inch) cake pans coated with cooking spray and each sprinkled with 1 1/2 teaspoons cornmeal; press dough up sides of pan. Cover dough, and let rise 30 minutes or until puffy. Preheat oven to 375º. Combine eggplant, 2 tablespoons oil, Italian seasoning, and 3/4 teaspoon salt in a bowl. Place eggplant mixture on a jelly-roll pan, spreading evenly. Bake at 375º for 30 minutes or until tender. Increase oven temperature to 400º. Combine artichokes and next 6 ingredients (artichokes through garlic) in a bowl. Divide eggplant mixture and artichoke mixture evenly between the pizza crusts, and top each with 1 cup cheese. Bake at 400º for 30 minutes or until the crusts are lightly browned. Cut each pizza into 4 slices. Serving Size: 1 slice


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