Eggplant Pizza

On Friday I made eggplant pizza with aubgergines (eggplant) from our garden. We've harvested at least six eggplants so far, and there are many more coming along. If you've been reading this blog for a while, you know that I love pizza and that I love to make my own pizza.

Four eggplants from the garden.

Of course, the first step is to make the pizza dough. I do that with flour, yeast, honey, salt, and olive oil. The dough gets mixed, then kneaded, then it rises. After the first rise, I punch it down and let it rise for a little while in the fridge, just to slow it down a bit.

The dough is formed and rises a third time.

After that, I form the dough into rounds and let it rise again while the oven heats up. I had already sliced and roasted the eggplant at that point. I thawed out some roasted red pepper purée that we had in the freezer to serve as the sauce.

The first assembled pizza ready for the oven.

Then it's on to the assembly. Some sauce, some herbs, the eggplant, and some mozzarella, and voilà, it's pizza time! These were very tasty and made a great lunch.

A finished pizza on the peel. Yum!

My standard practice is to make enough dough for two single-serving pizzas. We share the first one and then make a second one to share as well. This time I put thyme and oregano on the first, then some fresh basil on the second.