RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar KC: Sweet Pepper & Eggplant Pizza - pareve
2 1/2 cups flour 1 package rapid yeast 1 1/2 tsp. salt 1 cup warm water 2 Tbsp. shortening 1 large (1 lb.) eggplant olive oil hot pepper or cayenne pepper flakes (optional) Tomato Sauce: 3 large red bell peppers, seeded, thin sliced 3 large yellow bell peppers, seeded, thin sliced 2 garlic cloves, minced 1 Tbsp. olive oil 4-5 tomatoes, chopped, seeded if you wish 3 Tbsp. chopped fresh basil 1 tsp. thyme salt, pepper and hot pepper flakes to taste In medium bowl, mix 1 cup of the flour, yeast and salt. Add water and shortening. Mix by hand until somewhat smooth. Gradually add remaining flour to make stiff dough. Let rest 15 minutes, covered. With well-greased hands, press dough into a greased 12" or 14" pizza pan. Top with tomato sauce (see below) and then eggplant (see below again). Bake at 400° for 25-30 minutes until golden and crisp on edges. Top with pepper flakes, if desired. Serve immediately. (You can freeze unbaked pizza dough after you shape it. Thaw and bake when needed.) Tomato Sauce In a skillet, sauté peppers and garlic in the oil 10 minutes until soft, but still with some texture. Add the tomatoes and cook for 5 minutes over low. Add spices. Eggplant Cut eggplant in half, lengthwise. Cut long slash in middle of each half without cutting through skin. Place cut side down on baking dish. Bake in preheated 450° oven 20-30 minutes, until tender and skin shrivels. Cool, slice crosswise. (You can also sauté raw slices in olive oil until tender.) Source: Chicago Jewish News
