EGGPLANT, TOMATO, AND FONTINA PIZZA

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Eggplant, Tomato, and Fontina Pizza image

Categories     Cheese     Tomato     Vegetable     Bake     Vegetarian     Mint     Basil     Eggplant     Fontina     Gourmet

Yield Makes 2 (10-inch) pizzas

Number Of Ingredients 12

1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1 3/4 teaspoons salt
3/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 garlic cloves
10 ounces grape tomatoes (2 cups), quartered
5 tablespoons extra-virgin olive oil plus additional for brushing dough
Pizza dough
Flour for dredging
1/4 pound Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
Special Equipment
a pizza stone; parchment paper; a baking peel or rimless baking sheet

Steps:

  • Prepare pizza toppings:
  • Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
  • Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
  • Preheat broiler.
  • Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature.
  • Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
  • Assemble pizzas:
  • Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed.
  • Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
  • While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.

Bilal jaan
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Avoid this recipe at all costs. It is the worst pizza I have ever tasted.


YACEEN HERE
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This pizza was simply awful. I would not recommend it to anyone.


Cookie Johnson
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This pizza was a waste of time and ingredients. It was not worth the effort.


Efron Kelly
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I would not recommend this recipe. The pizza was bland and the crust was too thick.


Ogunjemilusi michael Ayomide
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This pizza was okay, but not great. The eggplant was a bit too mushy for my taste.


Abdur Rahman Fahim
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This pizza was not what I expected. The eggplant was not cooked through and the cheese was not melted. I will not be making this again.


Glory Lawrence
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I followed the recipe exactly, but my pizza turned out burnt. I think I should have cooked it for less time.


Ayesha Nadeem
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I found the crust to be too thick and doughy. I think I would have preferred a thinner crust.


Zulfiqar Hingoro
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This pizza was a bit bland for my taste. I think I would have liked it better with more garlic and herbs.


raziko r a z i k o
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I wasn't sure how this pizza would turn out, but I was pleasantly surprised. The eggplant was cooked perfectly and the fontina cheese was melted and gooey. I will definitely be making this again.


Sham Irah
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This pizza was easy to make and very tasty. I used fresh eggplant from my garden and it was delicious. I will definitely be making this again.


salaudeen Muhammed
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I followed the recipe exactly and the pizza turned out great. The crust was crispy and the toppings were flavorful. I would definitely recommend this recipe.


Future Family
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This pizza was delicious! The eggplant was perfectly cooked and the fontina cheese was melted and gooey. I will definitely be making this again.


Troy w Estep
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I've made this pizza several times and it's always a favorite. It's easy to make and always turns out great.


Farazhussain Hussain
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I made this pizza for a party and it was a huge success. Everyone loved it!


Pubg Wala
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This pizza is a great way to use up leftover eggplant. It's also a vegetarian dish that's packed with flavor.


Mercy Nathaniel Eli
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I'm not usually a fan of eggplant, but this pizza changed my mind. The eggplant was cooked perfectly and had a great flavor. The pizza was also very easy to make.


Chrhg Gi44ej
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This pizza was a hit with my family! The combination of eggplant, tomato, and fontina cheese was delicious, and the crust was perfectly crispy. I will definitely be making this again.