Siclian Deep-Dish Eggplant Pizza

posted by Sue Freeman 08-06-98 1:39 PM

CookWare(tm) from Cooking Light(r)

Sicilian Deep-Dish Eggplant Pizza
SOURCE: Cooking Light YEAR: 1998 ISSUE: Jan/Feb PAGE: 134

1 tablespoon sugar
1 package dry yeast (2-1/2 teaspoons)
1 cup warm water (105 degrees to 115 degrees)
3 cups all-purpose flour, divided
1 teaspoon olive oil
1/4 teaspoon salt
Cooking spray
1 tablespoon cornmeal
4 cups diced peeled eggplant
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
3/4 teaspoon salt
1 cup drained, canned, quartered artichoke hearts
1 cup (1/2-inch) cubed tomato
1 cup minced red onion
2 tablespoons capers
1 tablespoon chopped fresh, or 1 teaspoon dried rosemary
2 teaspoons fennel seeds, crushed
4 garlic cloves, minced
2 cups (8 ounces) shredded part-skim mozzarella cheese

While the pizza dough rises, prepare the toppings. This recipe makes 2 (9-inch) pizzas.

Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes. Lightly spoon 2-3/4 cups flour into dry measuring cups, and level with a knife. Stir leveled flour, 1 teaspoon oil, and 1/4 teaspoon salt into yeast mixture to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, one tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; divide dough in half. Roll each half of dough into an 11-inch circle on a lightly floured surface. Place dough in 2 (9-inch) cake pans coated with cooking spray and each sprinkled with 1-1/2 teaspoons cornmeal; press dough up sides of pan. Cover dough, and let rise 30 minutes or until puffy.

Preheat oven to 375 degrees.

Combine eggplant, 2 tablespoons oil, Italian seasoning, and 3/4 teaspoon salt in a bowl. Place eggplant mixture on a jelly-roll pan, spreading evenly. Bake at 375 degrees for 30 minutes or until tender. Increase oven temperature to 400 degrees.

Combine artichokes and next 6 ingredients (artichokes through garlic) in a bowl. Divide eggplant mixture and artichoke mixture evenly between the pizza crusts, and top each with 1 cup cheese.

Bake at 400 degrees for 30 minutes or until the crusts are lightly browned. Cut each pizza into 4 slices.

Yield: 2 pizzas, 8 servings (serving size: 1 slice).

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