Posts Tagged ‘pizza’

Monday Munchies – Eggplant, Bell Pepper, Tomato Pizza

September 15, 2009

Love tomatoes? Eggplant? Bell peppers?  Put them together on top of a nice crust and you’ve got a great pizza pie for dinner!

The J half of M and J doesn’t like tomato, eggplant or bell pepper.  Thus, he got pizza crust with sauce and a drizzle of olive oil…and, because we are both allergic to dairy products, we opted for no cheese.  Try it sometime…cheeseless pizza is yummy!

pizza pieThe original recipe can be found at the Williams-Sonoma website.  We altered it a bit to suit our tastes, timeline, and ingredients on hand.

My altered recipe:

TOPPING INGREDIENTS:
1 1/2 Cups frozen bell pepper strips (I like the tricolor mix); thawed
1 medium eggplant
1 tsp extra virgin olive oil
1 large garlic clove, crushed
Salt and freshly ground pepper, to taste
1 large, ripe tomatoe, cut into thin slices
4 Tbs. olive oil
1 C of your favorite pizza or pasta sauce

FOR THE DOUGH (This part of the recipe is from the original, it is very thin and crispy. Of course, feel free to try your own favorite pizza dough or prebaked crust)
1 2/3 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 Tbs. olive oil
1 egg yolk
3/4 cup water

DIRECTIONS:
Preheat an oven to 450°F. (For those that wait until it’s really necessary, preheat FIRST…its really necessary.)

If your frozen bell pepper strips are not already thawed, thaw them now and drain any liquids.

Place the eggplant on a baking sheet and roast, turning several times to cook evenly, until the skin is wrinkled and shriveled, about 45 minutes. Transfer the eggplant to a paper bag (SERIOUSLY…). Close the bag and set aside until cool enough to handle, about 15 minutes. Leave the oven on.

This is a good point to make your crust if you are doing it from scratch: In a bowl, sift together the flour, salt and baking powder. Make a well in the flour and add the olive oil and egg yolk. Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon. Turn the dough out onto a lightly floured board and knead until soft, smooth and elastic, about 1 minute. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a kitchen towel and let stand in a warm place until the dough puffs slightly, about 30 minutes.

While the eggplant cools in its bag and your crust dough rests, heat 1 tsp extra virgin olive oil in a pan. Add the pepper strips and garlic. Saute until garlic is translucent and peppers are starting to wilt. Place pepper-garlic mixture in a bowl and add olives.

Remove the eggplant from its bag and peel off the skin. Cut into thin strips (about the same size as your bell pepper strips). Add to the bell pepper mixture. Mix together and season with salt and pepper.

Lightly oil a 12-by-9-inch rimmed baking sheet. On a lightly floured work surface, roll out the dough into a rectangle to fit the pan. Press into the prepared pan and trim away any excess dough.

Cover the dough base with the pizza/pasta sauce and layer with tomato slices. Drizzle 2 Tbs. of the olive oil over the tomato slices. Arrange the eggplant mixture evenly over the tomatoes and drizzle with the remaining oil.

Bake until the edges are beginning to brown, about 25 minutes. Remove from the oven and let cool slightly. Cut into squares and serve warm. Serves 6.
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NOTES:
I did not have fresh bell peppers. It was great using frozen but I bet it would be even better with fresh. If you have fresh peppers, follow the link to the original recipe for instructions on roasting and peeling them.

I thought the crust was just right. JP thought it was too thin and crispy. Since JP really doesn’t like bell peppers, I left one end with just sauce and cut that portion just for him. I meant to put olives on it but used them all up in the pepper-eggplant mixture. He didn’t seem to mind.

This could easily be made vegan by replacing the egg with Ener-G egg replacer, flax or whatever your preferred vegan egg substitute may be.