Eggplant and Chevre Pizza |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| Basic Pizza Dough | 10 slender japanese eggplants, or 6 small globe eggplants (about 2-1/2 pounds), blossom ends discarded, sliced lengthwise into 1/4-inch-thick slices | about 2/3 cup salt |
| about 1 cup olive oil, preferably extra-virgin | cornmeal, if using a pizza peel | 3 cups (about 12 ounces) crumbled bucheron or other goat's milk cheese |
| 4 to 6 garlic cloves, minced or pressed | 1 tablespoon dried herbes de Provence, or to taste | fresh fiddleheads (newly emerged fern fronds; optional) |
| salt | freshly ground black pepper | 1/3 cup (about 1-1/2 ounces) freshly greated Parmesan cheese, preferably Parmigiano Reggiano |
| fresh rosemary for garnish | ||
| 1 | Prepare the dough and preheat the oven as directed in the basic recipe. |
| 2 | Trim the blossom ends of the eggplant so that the pieces measure in length one-half of the diameter of the pizza you intend to make. Sprinkle both sides of the eggpant slices generously with salt and place on a rack to drain for about 30 minutes. (Salting the eggplant reduces moisture and cuts down on the amount of oil that will be absorbed during cooking.) Rinse the eggplant, drain, and press between paper towels to dry. |
| 3 | Heat a large heavy skillet over medium heat. Brush the eggplant slices on both sides with olive oil and arrange as many as will fit in a single layer in the skillet. Cook on the first side until lightly browned, about 2 minutes; turn and cook on the second side until lightly browned. Remove to a plate and reserve. Repeat with remaining eggplant slices. |
| 4 | Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the bucheron, leaving a 1/2-inch border around the edges. Sprinkle with the garlic and the herbs de Provence. Arrange the eggplant slices in a pinwheel pattern, slightly overlapping the slices. Top with the fiddleheads, if using. Season to taste with salt and pepper and drizzle evenly with olive oil. |
| 5 | Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil. Sprinkle with the Parmesan cheese and garnish with the rosemary. Slice and serve immediately. |