Grilled Eggplant Pizza
Great Way To Use Eggplants And Get The Kids To Eat Their Eggplants. Vegan!! ..And ...Delicious! A Great Pizza! Beautiful To Look At!! Just As Great To Eat Even If You're Not A Vegan!!
2 eggplants about 2 pounds total, sliced 3/4 inches thick
Sea Salt and cayenne pepper
Extra virgin olive oil for brushing on vegetables, plus about 1/4 cup
2 large red bell peppers
See Recipe For Pizza Dough below
All-purpose flour for dusting
1 tablespoon minced garlic
1 or 2 tablespoonful of finely fresh chopped oregano leaves
1 teaspoon red pepper flakes, optional
About 1 cup pitted Kalamata Olives
About 1 pound soy mozzarella cheese shredded
About 3 cups packed arugula or baby spinach
Fresh Pizza Dough:
2 tablespoon active dry yeast
2 teaspoons fructose or honey
2 cups warm water (100 to 110 degrees F.)
2 tablespoons sea salt
6 cups bread flour, plus more for dusting
2 tablespoons extra virgin olive oil, plus extra for bowl
Prepare the grill and let burn down to medium coals or heat gas grill on medium heat. or if using oven... preheat oven to 400℉ (200℃).
In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry.
Brush the eggplant slices with olive oil and season with cayenne pepper.
Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes.
Note: If using stove use burner of gas stove. If using oven to blacken; use broiler of oven by placing peppers on cookie sheet and placing under broiler until blackened.
The slices should be browned between the grill marks from outside grill when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into ½-inch dice.
Cook the peppers, turning as necessary, until charred all over.
Remove the peppers to a bowl.
Cover and let the peppers steam to loosen the skins.
When cool enough to handle, peel, seed, and tear into long, thin strips.
Divide the dough into 6 equal balls.
Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball.
Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes.
With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about ⅛ inch thick.
Have the grill ready at medium heat. Have the ¼ cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill.
Brush each dough round with about 1 teaspoon of the olive oil.
Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes.
Turn and, working quickly, brush each round with another 1 teaspoon olive oil.
If using inside oven, place dough on a cookie sheet sprinkled with a little yellow corn meal.
Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes.
Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately.
Directions For Pizza Dough:
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.
Add the yeast mixture, at the lowest speed, until the flour incorporates.
When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball.
This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook.
Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers.
If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
*If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil.
Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky.
As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil.
Cover with plastic wrap or a damp towel and let it rise in a warm spot (over a gas pilot light) or in a warm area in kitchen until it doubles in size, about 1 hour.