I saw this recipe in my cook book the other day and was super curious. So naturally I just had to try it. I feel like pizza crust is kind of hard to make from home. Although this one was ok, it’s always a challenge to get it to be light and airy and not have it be to chewy. You could even just substitute it for store bought crust and just add your toppings, which is what made the whole pizza amazing anyways. I’m a total carnivore, so usually I would say, “Where’s the meat?” But this pizza has so much flavor that I wasn’t missing it. So yummy! Hope you enjoy.
Estimated Cooking Time: About 1 hour and 35 minutes.
Ingredients
- 1 package active dry yeast
- 1 cup warm water
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 2 1/2 to 3 1/2 cups all-purpose flour
- 1 tablespoon cornmeal
- 1 1/2 cups tomato sauce
- 1 teaspoon italian seasoning
- 2 garlic cloves, minced
- 8 ounces mozzarella cheese, sliced
- eggplant, sliced
- olive oil
- red pepper flakes
- 6 basil leaves, mince
Top with sliced mozzarella. Thinly slice eggplant and toss in olive oil. Add over mozzarella and sprinkled red pepper flakes and minced basil over toppings. Bake at 450 degrees until the crust is golden and the cheese is melted, about 15 to 20 minutes. Season with salt if desired.
