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Categories:Viewed: 57 - Published at: 4 years ago
Ingredients
- 1 Small Eggplant
- 1/2 cups Salt
- 1 package Prepared Pizza Dough (1 Large Pizza Size)
- 1/2 cups Raw Pecans
- 1 Large Green Tomato
- 3 Tablespoons Olive Oil (split)
- 10 sprigs Fresh Oregano (plus More For Garnish)
- 1 Ball, Fresh Mozzarella (1 Pound Size, Use As Much Or As Little As Desired)
- Semolina Flour/corn Flour And White Flour For Dusting Your Surfaces
Method
- One hour ahead of time: slice eggplant at an angle into thin slices (thin slices are best).
- Soak slices in a deep bowl of water with the 1/2 cup of salt.
- Works like a charm.
- Soaking in the salt water reduces the moisture and bitterness in the eggplant.
- It makes it sweeter when roasting.
- If the pizza dough is frozen, this is a good time to thaw it.
- Spread out pecans on a baking sheet.
- Toast pecans in the oven at 350 F until barely toasted (about 3 minutes).
- Any burnt spots will make the pesto bitter.
- Remove pecans from the pan and set them aside to cool.
- Turn oven off.
- Go have fun.
- One hour later:
- Preheat oven at 450 F. This should take a good 20 minutes.
- Prep eggplant: remove it from the salt water and pat dry with a towel.
- Prep the green tomato: Slice into thin slices and thumb out the seeds (this will reduce moisture on the pizza).
- Toss the eggplant and green tomato with 2 tablespoons of olive oil until evenly coated.
- Set aside.
- Prep the pesto: In a food processor mix the toasted pecans, fresh oregano (leaves only), and the one remaining tablespoon of olive oil.
- Process to the texture of a rough pesto.
- Prep the cheese: Slice mozzarella to desired thickness.
- Whatever you want.
- Prep the dough: toss some semolina/corn flour evenly on your pizza stone, pizza sheet (or back of a baking sheet).
- Toss some white flour on your prep area.
- Roll out the pizza dough to your desired thickness (thin is good with this pizza).
- Using the rolling pin, wrap one end of the dough around the roll of the rolling pin.
- Lift all the dough and lay it onto the prepped baking stone/sheet.
- Assemble the flatbread: Spread the pesto on the dough.
- Layer on the mozzarella, eggplant and tomato slices.
- Leave enough space between the toppings so they can roast.
- Bake for 10-15 minutes or until the cheese is brown and bubbly, the crust is toasted, and you cant wait any longer.
- Remove it from the oven and let the pizza sit.
- Then garnish with fresh oregano leaves, slice and serve.
- Pair with a tasty iced tea and preferably a porch.
