An innovative and elegant approach to the traditional pizza!
Author: Maria Tadic
Recipe type: Main Dish
1 large eggplant, cubed
1 tsp both salt and pepper
¼ cup extra virgin olive oil
3 springs fresh rosemary
1 28 oz can whole San Marzano tomatoes
3 cloves garlic, roughly chopped
16 oz refrigerated pizza dough (or your own recipe)
¼ cup cornmeal (for dusting)
¾ cup ricotta salata
½ cup pitted kalamata olives
¼ cup grated parmesan cheese
¼ cup torn fresh basil leaves
2 tbsp Extra virgin olive oil optional (for drizzling over pizza)
Heat ¼ cup olive oil in a large saute pan over medium low heat.
Add cubed eggplant, salt and pepper. Saute for about 45 minutes or until eggplant is golden and has broken down a good bit.
Add in garlic and canned tomatoes - breaking up whole tomatoes with a wooden spoon.
Cook eggplant and tomato mixture for an additional 30 minutes or until mixture has thickened and most of the excess moisture has evaporated.
Place eggplant tomato mixture into a food processor in batches. Process until completely smooth.
Season with additional salt and pepper if needed.
Reserve 1 cup of eggplant confit and place the rest in a tupperware and freeze for a later use.
Preheat oven to 500 F. If using a pizza stone, place stone in cold oven and preheat it along with the oven. Allow stone to heat for at least 15 minutes at 500 F before putting pizza in. If not using a pizza stone, a well oiled baking sheet will suffice - do not preheat baking sheet.
Roll out pizza dough to about ¼" thick. Place dough on baking sheet or pizza peel sprinkled with corn meal (to prevent dough from sticking).
Rub 1 cup of the eggplant confit over top of pizza leaving about ½" of crust at the edge. Sprinkle on kalamata olives and ricotta salata.
Slide onto pizza stone (if using, otherwise place baking sheet into oven) and bake for 10 minutes or until crust is golden brown around the edges.
Remove pizza from oven, sprinkle on the parmesan cheese, torn basil and drizzle additional olive oil over top of pizza. Slice and serve hot!