Whole Wheat Pizza with Grilled Eggplant
Using pizza crust yeast eliminates the need to let dough rise; it goes straight from formation into a preheated oven. From a basic master dough, pizza is just the beginning of what form the dough may take. Use it to make calzones, breadsticks, pizza rustica and breadsticks
(Makes two 14 inch pizzas)
- 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
- 1/4 One medium eggplant cut intoinch 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 was featured on Season 22 - Episode 2201.