Roasted Eggplant and Goat Cheese Pizza with Whole Wheat Pizza Dough
Servings
4Serving size
1 pizzaThis recipe can be multiplied and leftovers are good.
Ingredients
| 1 cup Water |
| 1 tsp. Active dry yeast |
| 4 tsp.. Honey |
| 2 cup Whole wheat flour |
| 1/2 cup Enriched all purpose white flour |
| 1/4 tsp. Salt |
| 1 Tbsp. Olive oil |
| 1 lb. Eggplant, raw (cut into 1/2 inch cubes) |
| 2 medium White onions (peeled and quartered) |
| 12 clove Roasted Garlic |
| 24 cherry Grape or cherry tomatoes (sliced in half lengthwise) |
| 4 Tbsp. Balsamic vinegar |
| 12 leaves Fresh basil (chiffonade) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 ounce Semisoft goat cheese (crumbled) |
| 2 ounce Parmesan cheese (grated) |
Instructions
Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 - 7 minutes until foamy.
Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.
Continue to mix by hand until a dough ball forms and all the flour is well blended.
Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 - 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.
Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.
For the Pizza
Place a large skillet in the oven and preheat to 375°F.
After it is hot add the oil.
Add the eggplant and onion to the pan and toss well.
Return the pan to the oven.
Roast the veggies for about 30 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies.
When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.
Preheat the oven to 500°F.
Pizza is best baked on a pizza stone (see Pizza stone – Recipe No. xx) but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 - 20 minutes.
While the baking surface is heating, cut each clove of roasted garlic into quarters.
Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.
Add the crumbles of goat cheese and fold together gently.
Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.
Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the roasted vegetable mixture per pizza.
Bake for 8-10 minutes.
Remove the pizzas from the oven and grate the Parmigiano over the pizzas. Return to the oven for 2 minutes or until the Parmigiano is melted.
Remove from the oven and let it cool for about 90 seconds, slice and serve.
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Special Diet Information
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Lactose
This recipe contains cheese, and those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Quite simply, pizza is the perfect food. Starting with a great whole wheat pizza dough you can build almost any delicious pizza you want that just happens to be good for you.
This recipe has it all – whole grains in the pizza dough, veggies, a bit of cheese, and amazing flavors like the basil, roasted garlic, and balsamic vinegar that really elevate this to an amazing dish.
Roasting the eggplant and onions is one of the keys to this delicious pizza. The eggplant should be soft, but not mushy, and the onions limp, but not too much so. Letting the veggies cool and then folding in the other ingredients before adding the cheese is another great step because the cheese shouldn’t melt before it’s put on the pizza.
This recipe can also be made with a commercial gluten free pizza dough mix or a premade gluten-free crust.