Pizza Pie with Spicy Eggplant and Roasted Peppers
Serves 12
Picture Dean Martin singing right to you: When the moon hits your eye like a big pizza pie. Thatll put you in the mood. This pizza crust is outstanding crunchy, but still slightly chewy and well worth making. But by all means, use your favorite bottled pizza or marinara sauce. For an inexpensive pizza stone, use unglazed quarry tiles to line your oven rack instead of using a baking sheet.
- 1 ½ tsp. active dry yeast
- 1 ½ cups lukewarm water
- 2 cups unbleached flour plus ¼ cup for dusting
- 2 Tbs. extra virgin olive oil
- 1 ½ tsp. salt
- 1 cup cornmeal
- 1 lb. eggplant, cut into 1-inch cubes
- ½ red onion, thinly sliced vertically
- 1 red bell pepper, coarsely chopped
- Salt and freshly ground black pepper to taste
- Crushed red pepper to taste
- 1 ½ cups pizza or marinara sauce
- 6 oz. low-fat mozzarella cheese, shredded
- 3 oz. Romano cheese, grated
- 4 Tbs. drained capers
- 8 fresh basil leaves, roughly chopped
- 2 sprigs fresh oregano, finely chopped
at a glance
