1 1/4 cups whole wheat flour
2 cups white whole wheat flour
1 teaspoon salt
1 package pizza crust yeast
1 1/2 cups warm water (115-120°F)
1 tablespoon honey or sugar
1 tablespoon Filippo Berio olive oil
One medium eggplant cut into 1/4 inch thick rounds.
Filippo Berio olive oil
Salt and pepper
1 cup fresh mozzarella cut into bits
2 cups cleaned mesculin greens
3 tablespoons olive oil
1 1/2 tablespoons of white balsamic vinegar
Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Grill or bake until just softened. Set aside,
Place a pizza stone on the bottom rack and heat the oven to 500°F.
Or heat the oven to 400°F, if using baking sheets.
Combine the flours, salt and yeast in a bowl. Add the water, honey or sugar and olive oil
Combine to make a smooth ball of dough. Divide the dough in half. Spread each half of the dough with your hands into a 14-inch round and place each one on a sheet of parchment paper. Lay the eggplant slices over the dough.
Slide the pizza onto the hot stone with a pizza peel and bake for 25-30 minutes or just until the edges begin to brown. Remove the pizza from the oven and scatter the cheese over the top. Allow it to melt.
If using baking sheets, allow the pizza to bake until the edges and bottom are nicely browned, about 35-40 minutes.
Toss the greens in a salad bowl with 3 tablespoons extra virgin olive oil and 1 1/2 tablespoons of white vinegar. Salt to taste. Divide and pile greens on pizza wedges just before serving.
This recipe is featured on show 2201 – Eggplant – Melanzane.
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