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Sicilian Deep-dish Eggplant Pizza

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Ingredients

  • 1 tablespoon sugar
  • 2 1/2 teaspoons dry yeast (1 package)
  • 1 cup warm water (105º to 115º)
  • 3 cups all-purpose flour divided
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 tablespoon cornmeal
  • 4 cups diced peeled eggplant
  • 2 tablespoons olive oil
  • 2 teaspoons dried Italian seasoning
  • 3/4 teaspoon salt
  • 1 cup drained canned quartered artichoke hearts
  • 1 cup cubed tomato (1/2-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)

Details

Servings 1

Preparation

Step 1

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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