Stilll going thru file drawers and found this one -
* Exported from MasterCook *
Eggplant and Sun-Dried Tomato Pizza
2 japanese eggplants
2 ounces extra virgin olive oil
2 teaspoons garlic -- chopped
salt and pepper -- to taste
1 pound pizza dough
5 sun-dried tomatoes, oil-packed
4 ounces provolone cheese -- grated
2 ounces mozzarella cheese -- grated
1/2 ounce parmesan cheese -- grated
12 fresh basil leaves -- chiffonade
1. Slice the eggplant diagonally into 1/2-inch (1.2-centimeter) slices.
2. Toss the eggplant with 1 ounce (30 grams) of olive oil and the garlic; season with salt and pepper.
3. Place the eggplant slices on a baking sheet and roast at 375ºF (190ºC) until soft in the center, approximately 15-20 minutes. Cool and slice into strips.
4. Preheat the oven to 500ºF (260ºC). Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush it lightly with the remaining olive oil. Lay the eggplant and sun-dried tomatoes on top. Toss the Provolone and Mozzarella together and sprinkle on the pizza.
5. Bake the pizza until the crust is golden and crisp, approximately 8-12 minutes. Remove from the oven and sprinkle with the Parmesan and basil.
Yield: 1 15-inch (37-cm) or 2 9-inch (22-cm) Pizzas
NOTES : Greens Restaurant, San Francisco, CA
Executive Chef Annie Somerville
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Figured you needed this one
* Exported from MasterCook *
Eggplant and Sun-Dried Tomato Pizza
2 japanese eggplants
2 ounces extra virgin olive oil
2 teaspoons garlic -- chopped
salt and pepper -- to taste
1 pound pizza dough
5 sun-dried tomatoes, oil-packed
4 ounces provolone cheese -- grated
2 ounces mozzarella cheese -- grated
1/2 ounce parmesan cheese -- grated
12 fresh basil leaves -- chiffonade
1. Slice the eggplant diagonally into 1/2-inch (1.2-centimeter) slices.
2. Toss the eggplant with 1 ounce (30 grams) of olive oil and the garlic; season with salt and pepper.
3. Place the eggplant slices on a baking sheet and roast at 375ºF (190ºC) until soft in the center, approximately 15-20 minutes. Cool and slice into strips.
4. Preheat the oven to 500ºF (260ºC). Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush it lightly with the remaining olive oil. Lay the eggplant and sun-dried tomatoes on top. Toss the Provolone and Mozzarella together and sprinkle on the pizza.
5. Bake the pizza until the crust is golden and crisp, approximately 8-12 minutes. Remove from the oven and sprinkle with the Parmesan and basil.
Yield: 1 15-inch (37-cm) or 2 9-inch (22-cm) Pizzas
NOTES : Greens Restaurant, San Francisco, CA
Executive Chef Annie Somerville
-----------
Figured you needed this one
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
