Friday, February 7, 2014

Eggplant Pizza

As you all likely know by now, John and I are big fans of pesto.  This pizza is just another option for enjoying it.  It is a very filling pizza, even without any meat.  Like most of the things I have been making recently, I use kale in this recipe.  I have made it with spinach and it is good, but I really do prefer the kale.

Eggplant Pizza

Pizza Crust (I use the Joy of Cooking recipe, but any recipe or store bought would do just fine)
One medium eggplant
two medium zucchinis
one recipe of pesto
three garlic cloves, minced
one half bunch kale

Turn on your broiler.  Peel the eggplant and cut it into long slabs about a half inch thick.  Brush both sides with olive oil and place on a broiler pan.  Broil about seven minutes on each side or until golden brown.  Set aside.
Slice the zucchini into long thin strips and saute with your minced garlic until the zucchini is starting to show color and the garlic is fragrant.  Saute the kale in the same pan.

Preheat your oven to 475 degrees.  Stretch out your dough and if you have a pizza stone, put it in the oven to preheat as well.  Build your pizza on a peel, sprinkle the peel with cornmeal and put the dough on it.  If you do not have a stone and peel, sprinkle a baking sheet generously with cornmeal and build your pizza on that.  Cut or tear your eggplant into long strips and place over the surface of the dough.
Spread the pesto onto the pizza.  The combination of eggplant and pesto will make everything hold together nicely.  Top with the zucchini and put in the oven, either from the peel onto the stone, or put the whole baking sheet in.  Bake about ten minutes and then add the kale.  Continue to bake until the crust is golden.
(I love this pizza just as it is, but for you not non-dairy people, I would recommend putting cheese over the eggplant and pesto and under the zucchini and kale.)

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