VEGETARIAN GRILLED SWEET POTATO EGGPLANT PIZZA |
Cuisine: Italian
Author: Mrs Butterfingers
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Grilled sweet potatoes and eggplant are delicoius with the tomato sauce on this vegetarian pizza
- 2 slender sweet potatoes (about 1 pound) cut into ½ inch thick coins
- 2 small Japanese eggplants cut into ½ inch thick coins
- 1 red pepper, cored, seeded, and cut into ¼ inch thick strips
- 1 large onion thinly sliced
- ½ cup extra-virgin olive oil
- Kosher or sea salt and freshly ground pepper, dried oregano (or fresh if you have it)
- Pizza dough sufficient for 2 12 ounce pizzas, or 2 pounds frozen pizza dough, defrosted. For our dough recipe see recipe below
- 1½ cups tomato sauce (home made or store-brought)
- 3 cups shredded low-fat mozzarella cheese (about 12 ounces)
- Cornmeal for pizza peel
- Fresh basil, torn for garnish if desired.
- Put your pizza stone in the oven and preheat heat to 500F about an hour before you wish to make the pizza.
- In a large bowl, toss sweet potatoes, eggplant and peppers with ¼ cup olive oil and 1 teaspoon each salt and pepper,and dried oregano. Let rest for 15 minutes.
- Oven grill your vegetables (or grill on bbq).
- Grill in batches until softened but still crunchy. About 10 minutes for sweet potatoes and 8 minutes for eggplants and peppers. Transfer to a plate and set a side.
- Sprinkle the onions with a little salt and saute just until tender - don't let them brown.
- Roll out dough to make two 12 inch pizzas and place on flat sheets or pizza pans.
- Let dock(rise) for about 15 minutes for the dough to rise a little. (The secret for tender, puffy pizza with a crisp crust).
- Brush your uncooked pizza with olive oil and sprinkle with salt and pepper.
- Spread with tomato sauce.
- Top with a little shredded cheese.
- Top with the grilled vegetables followed by the rest of the mozzarella.
- Sprinkle you pizza peel with a little cornmeal and gently slip your pizza on to the peel, then onto the pizza stone.
- Bake your pizza for about 6 to 8 minutes or until the crust is a delicious brown.
- Brush the shoulders(the sides of the pizza) with a little olive oil and serve immediately.
Recipe by Mrs. Butterfingers at http://mrsbutterfingers.com/?p=2353
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