Eggplant, Tomato, and Fontina Pizza

Name: Eggplant, Tomato, and Fontina Pizza
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 680 grams eggplant, cut crosswise into 1/4-inch-thick slices; 2 servings Flour for dredging; 113 grams Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup); 177 milliliters packed fresh basil leaves; 59 milliliters packed fresh mint leaves; 2 garlic cloves; 473 milliliters 10 ounces grape tomatoes , quartered; 5 Tbsps extra-virgin olive oil plus additional for brushing dough; 2 servings Pizza dough; 2 teaspoons salt

Eggplant, Tomato, and Fontina Pizza might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 820 calories, 25g of protein, and 56g of fat each. A mixture of eggplant, garlic cloves, fontina, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes around 5 hours. This recipe is typical of Mediterranean cuisine.

Instructions

Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.

Ingredients you will need

Tomato

Garlic

Basil

Mint

Equipment you will use

Sieve

Bowl

Preheat broiler.

Equipment you will use

Broiler

Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid.

Ingredients you will need

Eggplant

Equipment you will use

Paper Towels

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.

Ingredients you will need

Eggplant

Cooking Oil

Equipment you will use

Baking Pan

Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).

Equipment you will use

Pizza Stone

Oven

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.

Ingredients you will need

Dough

All Purpose Flour

Punch

Equipment you will use

Baking Paper

Baking Sheet

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.

Ingredients you will need

Tomato

Salt

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Eggplant

Tomato

Cheese