Roasted Eggplant, Tomato, and Mozzarella Pizza

• Roasted Eggplant, Tomato, and Mozzarella Pizza
  
  
  (Makes enough for half of my pizza dough recipe)

  
  
  1 whole Large Eggplant (or Two Medium Eggplants), peeled
  Kosher Salt, For Sprinkling
  1 pint Grape Tomatoes
  2 cloves Garlic, Minced
  8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
  1/2 cup Freshly Grated Parmesan Cheese
  Extra Virgin Olive Oil For Drizzling
  Freshly Ground Black Pepper
  •        
  TO MAKE THE PIZZA:


  
  
  Preheat oven broiler.
  
  
  Slice the eggplant thinly.
  
  
  Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
  
  
  Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
  
  
  Slice mozzarella very thin.
  
  
  Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler. Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
  
  
  Preheat oven to 500 degrees. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly.
  
  
  Remove HALF the pizza dough from the bowl. Cut in half and form each pizza dough into a circle pressing (dimpling) with fingers to finish forming. Dough will be very thin.
  
  
  Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
  
  
  Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Sprinkle finished pizza with a little kosher salt and a drizzle of olive oil. Serve immediately!

Mom's Thin Crust Pizza Dough

Dough is enough to make 4 medium pizzas (which will serve 4-6 people)

Ingredients

1 3/4 cups water divided, 1/2 cup warm, remaining at tap temperature
2 1/4 teaspoons dry active yeast (1 envelope)
2 tablespoons olive oil , plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons table salt
Vegetable oil (or cooking spray) for oiling bowl

Instructions

Measure 1/4 cup of warm water into 2-cup measuring cup. Sprinkle in yeast; let stand until yeast dissolves and swells, about 5 minutes. Add remaining 1/4 cup warm water plus remaining 1 1/4 cups tap water and olive oil.

Meanwhile, pulse flour and salt in workbowl of large food processor fitted with steel blade to combine.

Add liquid ingredients (holding back a tablespoon or so) to flour and pulse together. If dough does not readily form into ball, stop machine, add remaining liquid, and continue to pulse until ball forms. Process until dough is smooth and satiny, about 30 seconds longer.

Turn dough onto lightly floured work surface; knead by hand with a few strokes to form smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours.

Turn dough out onto lightly floured work surface and use chef’s knife or dough scraper to halve, quarter, or cut dough into eighths, depending on number and size of pizzas desired. Form each piece into ball and cover with damp cloth until ready to use.