Roasted Tomato Eggplant And Smoked Mozzarella Pizzas Food

ROASTED EGGPLANT AND BUFFALO MOZZARELLA PIZZA

Steps:

• Make the dough: Mix the yeast, warm water and olive oil in the bowl of an electric stand mixer or food processor, and let the mixture sit until the yeast is foamy, about 5 minutes.
• Add in flour and salt, and using the dough hook or food processor blade, beat or pulse it until a smooth, slightly elastic dough forms, 2 to 3 minutes. Lightly coat a bowl with olive oil, place dough in the bowl, and turn the dough to coat it with oil. Cover the bowl loosely with a kitchen towel or plastic wrap, place in the refrigerator and let it sit overnight.
• Divide the dough in quarters, and shape each piece into a tight, compact ball. Place the dough balls on a lightly oiled baking sheet or plate, loosely cover with plastic wrap and let them rise in the refrigerator another 1 to 2 hours (or up to 6 hours).
• When ready to bake the pizzas, place racks in the top third and bottom third of the oven. Put a pizza stone on top rack, and heat oven to 450 degrees.
• Prepare the toppings: On a rimmed baking sheet, toss the eggplant generously with oil, salt and pepper. Roast eggplant on the bottom rack until caramelized and tender, 40 to 45 minutes, tossing halfway through. Remove from the oven and raise the oven heat to 500 degrees.
• On a piece of parchment paper, stretch out one of the balls of dough to a 12-inch round. Spread 2 tablespoons tomato purée on top, leaving a 1/2-inch border. Scatter on 1/4 of the sliced garlic, a large pinch of red-pepper flakes and drizzle with oil to taste.
• Arrange 1/4 of the roasted eggplant on top. Use a pizza peel or cookie sheet to slide the parchment onto the pizza stone. Bake until crispy and golden on the top and bottom, 7 to 10 minutes. Use tongs to pull the pizza out of the oven and onto a wire rack to cool.
• Immediately top with chunks of cheese, pulling it apart with your hands into bite-size pieces. Top with basil, more oil to taste and flaky sea salt. Repeat with the remaining dough and toppings.

EGGPLANT SLICES, TOMATOES, AND MOZZARELLA

Steps:

• Place flour in a shallow dish. Dredge the eggplant slices in flour; tap off excess. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown. Transfer to a paper towel-lined plate to drain.
• Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
• On each slice of eggplant, place a slice of tomato and a thin slice of mozzarella cheese. Place the next slice of eggplant halfway over the previous slice and continue layering with tomato and cheese until the bottom of the dish is covered. Arrange the eggplant so that half of the previous slice is covered by the next slice. Bake in the preheated oven until the cheese has melted, about 10 minutes.
• In a saucepan, heat 1/2 cup olive oil over medium heat. Add the chopped anchovies, garlic, basil, vinegar, salt, and black pepper. Stir well to mash and dissolve the anchovies; remove from heat.
• Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.

ROASTED EGGPLANT WITH TOMATO AND MOZZARELLA

Steps:

• Preheat the oven to 200°C (approximately 390°F).
• Rinse the eggplant and cut 1 cm (approximately 3/8-inch) thick almost but not through to the stem end and open like a fan. Brush each slice lightly with pesto and season with salt and pepper. Rinse, core and thinly slice the tomatoes. Blot the mozzarella dry and thinly slice. Season the tomatoes and mozzarella with salt and pepper. Rinse the basil, shake dry and pluck off the leaves. Place the basil, mozzarella and tomato slices between the eggplant slices. Place the stuffed eggplant in an oiled baking dish and bake until the eggplant is tender, for about 50 minutes.

RIGATONI WITH CREAMY EGGPLANT AND MOZZARELLA

Steps:

• Bring a large pot of heavily salted water to a boil over high heat.
• Meanwhile, heat oil in a large frying pan over medium-high heat. When it shimmers, add the onion and garlic and cook until just softened. Add eggplant, stir to coat in oil, then let cook, stirring rarely, until softened and golden brown, about 5 to 7 minutes. Remove half eggplant mixture and reserve.
• Meanwhile, add the pasta to the boiling water and cook according to the package instructions.
• Reduce heat to medium-low, add the tomatoes, cream, and half the basil, and let simmer, stirring occasionally, until flavors meld and sauce is slightly thickened, about 4 minutes.
• Drain pasta and return to the pot off the heat. Pour sauce over top and stir until well coated. Add reserved eggplant, remaining basil, and mozzarella and mix until the cheese starts to soften. Serve immediately.

EGGPLANT PARMESAN WITH FRESH BASIL AND SMOKED MOZZARELLA

Steps:

• Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry.
• Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels.
• Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top.
• Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.

EGGPLANT FLATBREAD PIZZAS

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute eggplant and onion with salt and pepper until eggplant begins to soften, 4-5 minutes. Stir in garlic; remove from heat., Place naan on a baking sheet. Spread with ricotta cheese; sprinkle with oregano. Spread with tomato sauce. Top with eggplant mixture and whole basil leaves. Sprinkle with mozzarella and Parmesan cheeses; drizzle with remaining oil., Bake until crust is golden brown and cheese is melted, 12-15 minutes. If desired, top with sliced basil.

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.

SMOKED MOZZARELLA MUSHROOM PIZZA

Steps:

• Preheat oven to 400°. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil over medium-high heat. Add onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook 8-10 minutes or until golden brown, stirring occasionally. Remove from pan., In same skillet, heat remaining butter and oil over medium-high heat. Add mushrooms; cook and stir 2-3 minutes or until tender. Add garlic and rosemary; cook about 1-2 minutes longer or until liquid is evaporated., Unroll and press dough onto bottom of a greased 15x10x1-in. baking pan. Using fingertips, press several dimples into dough. Sprinkle with 1/2 cup cheese; top with onion, mushroom mixture and prosciutto. Sprinkle with remaining cheese. Bake 15-18 minutes or until golden brown and cheese is melted.

EGGPLANT, TOMATO, AND SMOKED MOZZARELLA TART

Steps:

• Preheat oven to 400°.
• To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife.
• Combine flour and next 4 ingredients (flour through 1/4 teaspoon salt) in a large bowl, stirring with a whisk; make a well in center of mixture.
• Add water and 1 tablespoon oil, stirring to form a soft dough.
• Turn dough out onto a lightly floured surface; knead lightly 4 times.
• Gently press dough into a 4-inch circle on plastic wrap; cover and chill 15 minutes.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface.
• Unwrap dough, and place chilled dough on plastic wrap.
• Cover with 2 additional sheets of overlapping plastic wrap.
• Roll dough, still covered, into an 11-inch circle.
• Remove top sheets of plastic wrap.
• Fit dough, plastic-wrap side up, into a 10-inch round ceramic tart dish coated with cooking spray.
• Remove remaining plastic wrap.
• Press dough against bottom and sides of pan.
• Pierce bottom and sides of dough with a fork; bake at 400° for 10 minutes.
• Cool completely on a wire rack.
• To prepare filling, arrange eggplant on several layers of heavy-duty paper towels.
• Sprinkle eggplant with 1/2 teaspoon salt; let stand 15 minutes.
• Pat dry with paper towels; brush eggplant with 1/2 teaspoon oil.
• Arrange eggplant in a single layer on a baking sheet coated with cooking spray.
• Bake at 400° for 20 minutes.
• Stack eggplant slices on a plate; cover with plastic wrap.
• Let eggplant stand 7 minutes to steam.
• Heat a large nonstick skillet coated with cooking spray over medium heat. Add garlic; cook 1 minute, stirring constantly.
• Remove from heat; stir in 1/4 teaspoon salt, basil, oregano, mint, and tomatoes.
• Sprinkle 2 tablespoons smoked mozzarella on bottom of baked crust.
• Layer eggplant and tomato mixture in crust; sprinkle with 6 tablespoons smoked mozzarella and Parmesan.
• Bake at 400° for 10 minutes or until cheese melts.
• Cut into 8 wedges.

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.

EGGPLANT AND TOMATO CASSEROLE WITH MOZZARELLA CHEESE

Steps:

• Gather the ingredients.
• Layer eggplant slices in a colander, salting each layer generously. Let stand for 30 minutes. Rinse well and pat dry.
• Heat a thin layer of olive oil in a large skillet or sauté pan over medium heat; add eggplant to the hot oil and cook, turning once, for about 5 minutes, or until lightly browned. Repeat until all eggplant slices are cooked, using as little oil as needed to fry the slices. Transfer to a plate and set aside.
• Add more oil to the skillet if needed; add onions and garlic. Cook until tender.
• Add the tomatoes to onion mixture along with the basil, and salt and pepper, to taste.
• Layer eggplant slices with the onion and tomato mixture in a shallow, lightly greased casserole.
• Bake the eggplant for 20 minutes at 350 F/180 C.
• Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted.