Let's face it: I have a long list of favorite pizzas. This one's delicious, thin, and loaded with eggplant and grape tomatoes. Chick food to the max!
Let’s face it: I have a list of favorite pizzas so long, it stretches out the front door and well into our north pasture. This is but one of the thousands of pizzas I have known and loved; it’s completely delicious. It’s a vegetarian pizza, too—most of my favorite pizzas are—which means:
This is a cinch, though, as my pizza crust actually makes two pizzas. So use half the dough to make a pizza that makes
Grilled Chicken & Bacon Pizza With Garlic Cream Sauce
Skirt fly up, and the other half to cater to the other tastebuds in your family. Or have a pizza party, making this and the Potato Leek Pizza (my other favorite pizza) from my cookbook for a vegetarian extravaganza. Or take a walk on the wild side and just store the rest of the dough in the fridge for a few more days; it just gets better with age.
Throw some flour and salt into the bowl of an electric mixer. (You can also do this by hand; it’ll be just fine.)
Now, with the mixer on, drizzle in olive oil. Note that while I have the dough hook attachment on my mixer, I usually use the paddle attachment for my pizza dough. It just mixes it better.
Easy Flatbread Pizza
Then just mix it together until it’s combined. Kneading isn’t necessary; however, if you mix it by hand you can certainly do some light kneading to thoroughly combine the ingredients.
Next, lightly oil a medium bowl. Remove the dough from the bowl of the mixer and hold it in your hands, working the edges downward with your fingers in order to shape it/stretch it into a neat ball. Then toss the dough to lightly coat in olive oil and place it in the bowl. Cover it with plastic wrap (important!), and store it in the fridge until you need it.
NOTE: I stored my dough in the fridge for three days before making this pizza last night. Making the dough at least 24 hours in advance is good; “aging” it for a few days before using is even better.
Instant Pot Bbq Chicken French Bread Pizza
This is the dough three days later, straight out of the fridge. It rose slowly, but didn’t go crazy or anything. Perfect.
And here’s what you need to make the pizza: pizza dough, eggplant, grape (or cherry) tomatoes, garlic, olive oil, salt, pepper, fresh mozzarella cheese, and freshly grated Parmesan. If it’s summertime and your garden is going crazy, fresh herbs are a must.
You can tell this eggplant has been in my fridge for a good week or two. But that’s okay—we’re getting ready to roast the heck out of it, anyway.
Easy Pull Apart Pizza Bread
Next, place the salted eggplant slices into a strainer and set it into the sink for 20 to 30 minutes. This will help drain the eggplant of their bitter juices and make them more palatable and delicious.
After 20 to 30 minutes, lightly rinse the eggplant slices in cold water (just to remove the excess salt) and pat each slice dry between two paper towels.
Next, cut the slices into quarters. Cut the largest slices into six pieces if necessary, just to keep the pieces a uniform size.
Basic Pizza Crust
Spread them out onto a large baking sheet, and put them under the broiler for 3 minutes. (Don’t get ’em too close; 8 inches away from the heating element will do just fine.) After 3 minutes, open the oven and give the eggplant a stir, shaking the pan a bit. Return the pan to the oven for another 3 minutes.
Next, pull the pan out of the oven and pour on the tomato/garlic mixture. Toss it around, and return the pan to the oven for 2 to 3 minutes. This will just get the tomatoes going a bit and keep them from making the pizza too moist.
Remove the pan from the oven and set aside. You can do this an hour or so ahead of time, if you like. The vegetables will be just fine sitting at room temperature for a bit.
Wholemeal Christmas Tree Pizza
When you’re ready, slice the mozzarella as thinly as you can. I usually pop the package of mozzarella into the freezer for 10 to 15 minutes before slicing, as this makes it much easier to slice.
Drizzle a tablespoon or so of olive oil on a large baking sheet and use your fingers to smear it all over the pan.
Remove HALF the pizza dough from the bowl, and lightly flour both sides. And my freaky pink alien hand, I would put forth, has never looked so frightening.
Food Network Magazine The Big Book Of Pizza: 75 Great Recipes · Foolproof Pies In Every Style: Food Network Magazine, Carpenter, Maile: 9781950785971: Amazon.com: Books
Now basically, we’re just going to pull and stretch on the dough for a minute or two, eventually working it into a thin rectangle shape. No rolling necessary; just let the gravity of the dough work in your favor.
Just use your freaky pink alien fingers to press and pull and work it into the rectangular shape. The dough will be pretty darn thin, and that’s what you want. If you pierce a hole or two in the crust here and there, no big deal. Just pinch the holes to seal.
Place the mozzarella slices evenly all over the surface of the crust. You might be tempted to double up and do more mozzarella than this, but remember that the crust is very thin, and a little cheese goes a long way.
Kim's County Line: The Not So Pioneer Woman Taco Pizza
NOTE: You can also spread a thin layer of prepared pesto all over the crust before you add the mozzarella. This gives the pizza an amazing flavor!
Now throw it into a preheated 500-degree oven for about 10 to 12 minutes, or until the cheese is melted and bubbly and the crust is golden…but not too brown.
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Buffalo Chicken Dip Is a Party App With Kick How to Make Christmas Chex Mix Fried Mac and Cheese Balls Are Dangerously Good Jalapeño Popper Dip Is Exactly What a Party Needs
Our 50 Favorite Dip Recipes for a Crowd Buttermilk Ranch Angel Biscuits Are So Darn Fluffy No-Knead Herb Focaccia Is Easy and Delicious Make Apple Butter Cheese Twists With Puff PastryI made pizza for the show a couple of days ago, and this tomato-basil version with four different cheeses made my skirt fly up, my soul sing, and my spirit soar. It was tremendously delicious, and while I wasn’t able to take step-by-step photos, I was able piece together what I did using process shots from a couple of different archived recipes here: Pizza Dough and Bruschetta.
Because of this, I couldn’t figure out whether to call this pizza “Bruschetta Pizza” (because it is, essentially, bread topped with a tomato-basil mixture) or “Four Cheese Pizza” or “Tomato Basil Pizza” or “Bruschetta Four Cheese Pizza” or what.
Ree Drummond's Cheeseburger Pizza Recipe
Then just cover the bowl with plastic wrap and set it aside for 1 to 2 hours. Or, to really step up the flavor and texture, just park it in the fridge for a few days, sealed in a plastic bag.
I want this pizza to be as thin as possible, so I just used half of the dough recipe. Just roll it out as thin as you can.
Chop up a bunch of pre-peeled garlic cloves using this chopper contraption, because if you’re like me, this is your new favorite way to quickly chop a bunch of garlic…
Pioneer Woman's Breakfast Pizza Recipe
Stir it around for less than a minute, just to get the flavors going and to brown it just a bit…but don’t let it burn!
Next, stir it to combine and give it a taste, adding more of whatever you think it needs. I added a bunch more basil…
You will absolutely love this. (Note: This was taken about 20 minutes after it came out of the oven…and even then it was ridiculously good. If you eat it while it’s piping hot and the cheese is still almost bubbling, even better.)
Pizza Ree A Recipe
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This Manicotti Is Stuffed With Cheesy Goodness How to Make Pot Roast in a Slow Cooker Presented by Shipt 45 Make-Ahead Ideas for an Easy Thanksgiving 55 Creative Ways to Eat Thanksgiving LeftoversA nice slice of pizza is one of life's greatest pleasures. Just ask Ree Drummond, who loves pizza so much that she and her husband, Ladd, started their own pizza restaurant, P-Town Pizza, in their hometown of Pawhuska, Oklahoma. P-Town serves dozens of pies with unique toppings, but they all have one thing in common: the perfect basic pizza dough.
Broccoli Pizza Crust
You've probably been going to your favorite pizza place for years and maybe you've even wondered how you can recreate their dough. Well, here's some good news:
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