EGGPLANT AND SUN-DRIED TOMATO PIZZA

Contributed by Carl Boone

I make my own pizza once in a while. This one is excellent and easy to prepare. If you don't want to make the dough yourself, try frozen pizza dough from the supermarket. This recipe is from the Fields of Greens cookbook.

Makes one 15-inch or two 9-inch pizzas

PIZZA DOUGH

• 1-1/2 teaspoons active dry yeast
• 6 tablespoons warm (110F) water
• 6 tablespoons milk
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fine cornmeal
• 1/2 teaspoon salt
• 1 tablespoon rye flour
• About 1-3/4 cup unbleached white flour

Dissolve the yeast in the warm water and set aside in a warm place for 3 to 4 minutes. Meanwhile, combine the milk, oil and cornmeal in a 1-quart bowl. Add the yeast mixture, then the salt and rye flour; mix well. Gradually add the white flour, making a soft, workable dough. Turn out onto a lightly-floured work surface and knead for about 5 minutes, sprinkling with a little flour as necessary to keep the dough from sticking to the surface. Put the dough into an oiled bowl and turn it once so the surface is coated with oil. Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place until it has doubled in bulk, about 35 or 40 minutes.

THE TOPPINGS

• 2 medium-size Japanese eggplant, about 1/2 pound, sliced 1/2 inch thick or on a diagonal
• Garlic oil
• Salt and pepper
• 4 sun-dried tomatoes, packed in oil, drained and thinly sliced
• 3 ounces provolone cheese, grated, about 1-1/4 cups
• 3 ounces mozzarella cheese, grated, about 1-1/4 cups
• 1/2 ounce Parmesan cheese, grated, about 3 tablespoons
• 10 fresh basil leaves, bundled, thinly sliced

Preheat the oven to 375F. Toss the eggplant with 2 tablespoons Garlic Oil and sprinkle with salt and pepper. Place the slices on a baking sheet and roast for 15 to 20 minutes, until soft in the center. Cool and slice into thick strips.

Place pizza stone in oven and preheat to 500F. Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel; brush it lightly with Garlic Oil or oil from sun-dried tomatoes. Lay the eggplan and sun-dried tomatoes on top. Toss the provolone and mozzarella cheeses together and sprinkle on the pizza.

Bake the pizza for 8 to 12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle with Parmesan cheese and basil.

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