I finally made homemade pizza dough, YAY! It came out well, except when it was time to roll it out. It was super sticky even after I created a well floured surface. I had to roll it out several times because it kept sticking. The actual taste of the dough was delicious, the way it looked….. well it was delicious!
Eggplant and Arugula Parmesan Pizza
- 1 pizza dough. Whole wheat preferable
- 1 eggplant
- 1 T olive oil
- 1 cup of arugula
- 1/2 cup Parmesan cheese
If you have, heat a pizza stone at 500 degrees for 20 minutes.
Cut eggplant into thin slices.
I leave the skin on, but many recipes suggest peeling it. I think it is a dietitian thing to leave the skin on! There are so many nutrients in certain fruits and veggies like apples and potatoes.So let’s see what is in eggplant skin
Sweet!!! Glad I have always left the skin on!
Add eggplant to a bowl and add enough salt to cover eggplant. Let sit for 20 minutes. Salting eggplant helps to drow out the vegetable liquid. This is called ‘degorging’.
Eggplant has a bitter taste, and salting helps to reduce this taste. Let the eggplant sit in the salt for 20 minutes then rise with water. Return the eggplant to the bowl and mix in olive oil. Add eggplant slices to a greased baking sheet and broil on high for 5 minutes, then flip the eggplant and broil the other side for another 5 minutes.
Roll out pizza dough on a floured surface.
After pizza is rolled out to the best that you can do, add tomato sauce, eggplant, arugula and Parmesan cheese
Add pizza to a pizza stone, or a regular regular sheet pan for 20 minutes or until desired crispiness.
Although it was messy, it was delicious!
It looks like Riesling ate something delicious too! It is hard to see from this picture, but Dempsey is licking her mouth!
I think he is smiling….