PW’s Favorite Pizza
PW’s Favorite Pizza might be just the main course you are searching for. This recipe serves 8. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 17g of protein, 23g of fat, and a total of 492 calories. If you have kosher salt, grape tomatoes, instant yeast, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 55 minutes.
Instructions
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.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 thinly.
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. Stretch pizza dough into a large rectangle, pressing 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.