Ingredients
- Prep Time:
- 2 hours
- Cook Time:
- 3 hours
- Serving Size:
- 4 4
- Ingredients
- 7 1/2 cups all-purpose flour (approximately)
- 1 pk dry active yeast
- 2 1/2 cups water, warm (90-115ºF)
- 1/2 Tbsp +1 tsp salt
- 1 Tbsp extra virgin olive oil
- All-purpose flour as needed
- 1 eggplant, peeled and cut into very thin slices
- 16 fresh garlic cloves
- 1 Tbsp extra virgin olive oil
- 20 thin slices prosciutto ham
- 4 rounds fresh mozzarella cheese, cut into slices
- 4 tbsp of pesto (jarred)
Preparation
Step 1
Procedures
Pre-heat oven to 350ºF—increase to 550ºF. PIZZA DOUGH: •POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
•PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
•CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
ROASTED GARLIC CLOVES: •PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..
•BAKE at 350ºF for 45 minutes. Remove and allow to cool.
PIZZA: •PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
•SLIDE pizza dough onto a pizza pan or parchment paper.
•PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.
•BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.