Wednesday, August 3, 2011

Eggplant, Green Olive and Provolone Pizza

I saw this on another blogger's site called The Noshery.

  • 1 garlic clove, minced
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
  • 1 pound store-bought pizza dough at room temperature
  • 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
  • 18 pitted green olives, coarsely chopped
  • 1/4 cup chopped flat-leaf parsley
Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with salt and pepper. Broil, turning once, until tender, 4 to 6 minutes total. Cut into roughly 1-inch pieces.
Stretch dough into about a 12- by 10-inch rectangle on a large baking sheet and lightly brush with garlic oil. Bake in the oven at 375 degrees for 8 to 10 minutes, until underside begins to get golden-brown. Brush top with more garlic oil, scatter cheese , eggplant and olives over crust. Slide pizza from sheet onto oven rack and bake  for 15 minutes, until done and cheese has melted.
Here the eggplant has been brushed with olive oil into which I put a teaspoon of garlic oil. I bought the garlic oil at the Santa Fe Farmer's market.

The finished pizza. Delicious! We forgot to add the parsley. We used a jar of Spanish green olives that I bought from Cost Plus World Market. I made the pizza dough with spelt flour.

No comments:

Post a Comment