Eggplant Tomato And Fontina Pizza Recipe Epicuriouscom

Steps:

• Broil eggplant:
• Cut eggplant into 1/3-inch-thick rounds and arrange in 1 layer on a foil-lined large baking sheet. Lightly brush both sides with oil and season with salt. Broil 2 to 3 inches from heat until golden brown and tender, 3 to 8 minutes on each side.
• Make dough:
• Dissolve yeast in warm water. Blend flour and salt in a food processor. Add oil and blend. With motor running, add yeast mixture all at once, blending until dough forms a ball. Knead dough on a lightly floured surface 5 minutes. Put in an oiled large bowl and turn to coat. Let rise, covered with plastic wrap, in a warm place until doubled in bulk, 1 to 1 1/4 hours. While dough is rising, put a pizza stone on lowest rack of oven (remove other racks) and preheat oven to 500°F.
• Dust dough with flour on a floured surface, then shape and stretch into a 12- to 13-inch round. Sprinkle a baker's peel generously with flour and carefully transfer dough to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.
• Assemble pizza:
• Toss together cheeses and sprinkle 1/4 over dough. Cover with eggplant, overlapping it, and sprinkle with remaining cheese. Heat oil in a small skillet over moderate heat until hot but not smoking, then cook garlic and red pepper, stirring, until just fragrant, 30 to 40 seconds. Spoon evenly over eggplant.
• Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of pizza touches stone, quickly pull back peel to transfer to stone (do not move pizza) and bake until dough is crisp and browned, 12 to 15 minutes. Slide peel under pizza to remove from oven.

Steps:

• Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
• Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
• Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

Steps:

• Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
• Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

Steps:

• Whisk together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
• Stir together salt and 1 1/2 cups flour in a large bowl. Add yeast mixture and remaining 3/4 cup warm water and stir until smooth, then stir in another 1/2 cup flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.)
• Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough in half and form into 2 balls, then generously dust balls all over with flour and put each in a medium bowl. Cover bowls with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, 1 to 1 1/4 hours.

Steps:

• Trim the stem from the eggplant. Remove strips of peel about 1 inch wide from the eggplant, leaving about half the peel intact, and cut the eggplant into 1-inch slices. Sprinkle a baking sheet with salt. Arrange the eggplant slices over the salt and sprinkle the tops with salt. Let them stand until both sides are wet, about 30 minutes. Rinse the eggplant under cool running water, drain thoroughly, and pat dry.
• Preheat the oven to 400° F. Wipe the baking sheet clean and oil it generously, using about 3 tablespoons of the oil. Arrange the eggplant slices on the baking sheet and turn to coat them with oil. Roast until tender and well browned, turning them and rotating them in the pan as necessary, about 20 minutes. Remove and cool. Increase the oven temperature to 450° F.
• Lay one sage leaf, if using, over the center of each scallopine. Season the scallopine lightly with salt and pepper, keeping in mind that the prosciutto is cured with salt. Cover each scallopine with a piece of the prosciutto, and tap the prosciutto with the back of a knife so it adheres well to the meat.
• Heat 2 tablespoons of the remaining olive oil and 2 tablespoons of the butter in a heavy, wide skillet over medium heat. Dredge the scallopine in flour to coat both sides lightly. Tap off excess flour, and add as many scallopine to the skillet, prosciutto side down, as will fit without overlapping. Cook just until the prosciutto is light golden, about 2 minutes. (Overcooking will toughen the prosciutto.) Turn, and cook until the second side is browned, about 2 minutes. Remove and drain on paper towels. Repeat with remaining scallopine, adding more oil if necessary.
• After removing the last scallopine, pour in the remaining tablespoon of oil and scatter the garlic in the skillet. Cook, turning, until golden brown, about 3 minutes. (Lower the heat, if necessary, so the bits of flour that stick to the pan don't burn while the garlic is browning.) Pour the wine into the skillet, bring to a boil, and boil until almost completely evaporated. Pour in the stock and drop in the remaining 3 tablespoons butter. Bring to a boil, stir in the chopped tomatoes, and boil until the sauce is lightly reduced and glossy, about 4 minutes.
• Meanwhile, arrange the scallopine side by side in a baking dish. Cover each with eggplant, cutting or tearing the slices as necessary to cover all the scallopine more or less evenly. Top with the Fontina slices, dividing them evenly. Dot the top of each Fontina slice with a dab of tomato sauce. Pour the pan sauce around the scallopine.
• Bake until the cheese is melted and lightly browned in places and the sauce is lightly thickened, about 10 minutes. Divide the scallopine among warm serving plates. Spoon the sauce-through a strainer, if you like-around the scallopine. Decorate the plates with sage leaves, if desired.

Steps:

• For dough:
• Stir 1 1/4 cups warm water, yeast, and sugar in large bowl to blend. Let stand until yeast dissolves, about 10 minutes. Whisk in 1 cup flour; let stand in warm draft-free area until bubbling, about 30 minutes.
• Stir oil and salt, then 2 cups flour into yeast mixture. Knead dough in bowl until almost smooth and beginning to pull away from sides, adding 1/4 cup more flour to prevent sticking. Turn dough out onto floured surface; knead until smooth and elastic, adding more flour by tablespoonfuls as needed (dough should be slightly sticky), about 7 minutes. Place dough in lightly oiled large bowl; cover with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Meanwhile, for topping:
• Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter.
• If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly).
• Sprinkle 3 baking sheets with flour. Punch down dough. Divide dough into 3 equal pieces; roll out each piece on floured surface to 12x8-inch oval. Transfer to prepared baking sheets. Brush dough tops with oil. Place ovals, oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up.
• Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.
• *A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

Steps:

• Heat olive oil in a skillet over medium-high heat; saute eggplant, onion, and garlic until lightly browned, 5 to 7 minutes. Add tomatoes, red wine, and capers and simmer until heated through, about 5 minutes.
• Mix oregano, cinnamon, allspice, cocoa powder, sugar, and bay leaf into eggplant mixture; simmer until thickened, 30 minutes. Add a few tablespoons water if mixture becomes too thick. Remove bay leaf.