Eggplant Tomato And Fontina Pizza Food

EGGPLANT, TOMATO, AND FONTINA PIZZA

Steps:

• Prepare pizza toppings:
• Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
• Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
• Preheat broiler.
• Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. 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.
• Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
• Assemble pizzas:
• 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. 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. 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. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
• While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.

EASY EGGPLANT AND TOMATO PIZZA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place eggplant in a baking pan. Add 1 tablespoon olive oil, garlic powder, and basil; toss to coat.
• Broil for 3 to 5 minutes, watching closely. Remove from the oven and mix in tomato. Put back in the oven and broil until eggplant is soft and just a bit golden brown, 3 to 5 minutes; be careful it doesn't burn. Remove from the oven and preheat to 450 degrees F (230 degrees C).
• Grease a pizza pan or cookie sheet with remaining olive oil. Spread pizza dough to fit, using more dough for thick crust and less for thin. Sprinkle 1 cup mozzarella cheese on top of the dough, then the eggplant-tomato mixture, and finally remaining mozzarella.
• Bake in the preheated oven until cheese is melted and golden brown, 15 to 20 minutes.

EGGPLANT AND TOMATO PIZZA

Steps:

• Preheat oven to 450°F. Lightly oil 9x9x2-inch baking pan. Heat oil in heavy medium skillet over medium-high heat. Add eggplant and onion and sauté until vegetables soften and brown lightly, about 10 minutes. Season with salt and pepper.
• Unroll pizza dough. Fit into prepared pan, pressing up at edges to create 1-inch-high rim. Spread eggplant mixture evenly over bottom of crust. Arrange tomatoes over. Sprinkle with cheese and marjoram.
• Bake until topping is heated through and edges of pizza are brown and crisp, about 15 minutes. Cut into squares.

ROASTED EGGPLANT AND TOMATO PIZZA

Steps:

• preheat oven to 450.
• arrange eggplant slices in single layer on greased baking tray.
• sprinkle eggplant slices with salt, bake until soft and golden (5 minutes per side).
• turn heat up to 515 and place pizza stone in oven.
• roll out pizza dough on cornmeal coated paddle, lightly coat with oil.
• sprinkle dough with mozzarella and arrange eggplant in a spoke pattern (leave edges bare).
• sprinkle with tomatoes and dot with pesto.
• bake 8-10 minutes.

EGGPLANT SANDWICHES WITH FONTINA CHEESE AND SUN-DRIED TOMATOES

Steps:

• If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
• Fill each sandwich with a round of Fontina cheese and top each piece of cheese with a sun-dried tomato. Close each sandwich.
• Dip each sandwich in flour and shake off excess. Beat the egg with water and dredge each sandwich, bottom and sides, in the mixture. Dredge each sandwich, bottom and sides, in bread crumbs to coat thoroughly. Shake off excess.
• Fill a heavy skillet with oil to a depth of about half an inch. Heat until the temperature on a fat thermometer is about 375 degrees. Add the sandwiches in one layer and cook, turning occasionally, about three minutes or until each round is golden brown and cooked through. Drain on absorbent paper towels. Serve, if desired, with tomato sauce or garlic, oil and anchovy sauce.

GREEK EGGPLANT, TOMATO, AND FETA PIZZA

Steps:

• Mix together the first 6 ingredients in a bowl; set aside.
• Cut the eggplant crosswise into 1/2 inch thick slices.
• Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
• Broil for 2 minutes on each side or until lightly browned.
• Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
• Top with tomato mixture.
• Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
• Serve immediately.