Tuesday, January 10, 2012

Eggplant and Bolognese Whole Wheat Pizza

Good evening bloggers. I'm sorry about the delay with this post. I've been off, galavanting online, trying to plan my trip to California for this summer. The saving and planning has started and I am about ready to die due to excitement. Since I'm going to California, I decided that a transformation is needed. I need to slim down a little (not that I weigh much) in order to look good in a bikini. So, in order to do that, I need to start eating healthier. Today, we will be eating whole wheat pizza. I know, it sounds kind of nasty, but trust me, it's not bad. Stick around and find out what's in store for this recipe!

Eggplant and Bolognese Pizza

You will need:

For the dough:
4.5 cups all white whole wheat
2 cups warm water
1 tablespoon yeast
1 tablespoon sugar
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 teaspoons kosher salt
For the toppings:
1/2 cup slices mozzarella cheese, shredded
1 cup tomato sauce
1 small eggplant, cut into 1 inch pieces
1 tablespoon fresh Italian parsely, roughly chopped
crushed red pepper
Pecorino Romano or Parmigiano cheese
cornmeal to dust on pizza


To make the dough, add the yeast to the 2 cups of water until it becomes foamy.
Add the sugar, olive oil, and vinegar.
While the yeast is dissolving in the water, add the flour, rosemary, and salt to food processor and pulse a couple times to thoroughly.
Add the water and yeast mixture gradually to the flour mixture and process until the dough begins to form a ball and comes away from the sides of the container.
Pour the dough onto a floured surface.
Sprinkle with flour and knead for several minutes until the dough is smooth and not sticky.
Place in a bowl rubbed with olive oil, cover with towel and let sit for 1.5 to 2 hours, until it doubles in size.
While the dough is rising, prepare the eggplant by frying in olive oil in a small pan until golden brown.
Remove with a slotted spoon and drain on paper towels.
Back to the dough: After two hours, place the dough onto a lightly floured surface, knead a couple times and cut in 1/2 or in three equal pieces.
Form into neat balls.
For the pizza, preheat the oven to 500 degrees.
Place a rack in the center of the oven.
Stretch out your dough and push downward in the center with your fingers to a desired shape and size.
Dust the pizza peel with a little cornmeal and lay down your dough on top of it, reshaping it and leaving a little thickness on the edges.
Spread out a layer of sauce in the center of the dough, leaving about an inch for the crust.
Arrange the eggplant pieces and cheese evenly over the sauce.
Sprinkle the top with fresh parsley.
Lightly rub a tiny bit of olive oil on the edges.
Slide the pizza onto the rack and let cook for about 10 minutes, until cheese is bubbling and the crust looks browned.
Remove and garnish with the fresh parsely, parmigiano cheese and crushed red pepper if.

I thank you for joining me this evening. Come back soon for more delicious recipes. Happy blogging to all! <3