Directions:
- Make pizza dough: In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer, In a bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours or until doubled in bulk. punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks.If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12- by 6-inch oval pizzas.
- Make the pizza: Preheat oven to 450°F. and very lightly grease a large baking sheet.
- Cut smaller eggplant piece into 1/3-inch-thick slices. Spread eggplant slices in one layer on half of baking sheet and season with salt. Put remaining eggplant piece and all but 2 tomato halves on second half of baking sheet. Roast vegetables in middle of oven 15 minutes, or until eggplant slices are tender, and transfer eggplant slices to a plate. Roast remaining vegetables 15 minutes more, or until eggplant piece is very tender. Remove baking sheet from oven and cool vegetables slightly.
- Scoop out flesh from eggplant piece into a food processor and purée with roasted tomatoes, unroasted tomato, vinegar, sugar, and salt to taste. Sauce and sliced eggplant may be made 1 day ahead and kept separately, covered and chilled.
- On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
- Increase temperature to 500°F.
- Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza. Arrange eggplant slices on sauce and sprinkle pizzas with basil and mozzarella.
- Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
- Dough: each serving about:244 calories, .7 grams fat (2% of calories from fat). Nutritional analysis provided by Gourmet Pizza: each serving about: 404 calories, 8 grams fat (18% of calories from fat). Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.26 Kcal (1408 kJ) | ||
| Calories from fat | 6.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 5.1mg | 2% | |
| Sodium | 1093.65mg | 46% | |
| Potassium | 705.19mg | 15% | |
| Total Carbs | 64.44g | 21% | |
| Sugars | 9.82g | 39% | |
| Dietary Fiber | 8.63g | 35% | |
| Protein | 18.16g | 36% | |
| Vitamin C | 15.9mg | 26% | |
| Iron | 0.8mg | 4% | |
| Calcium | 316.2mg | 32% | |
| Amount Per 100 g | |||
| Calories | 83.89 Kcal (351 kJ) | ||
| Calories from fat | 1.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 1% | |
|---|---|---|---|
| Cholesterol | 1.27mg | 2% | |
| Sodium | 272.85mg | 46% | |
| Potassium | 175.94mg | 15% | |
| Total Carbs | 16.08g | 21% | |
| Sugars | 2.45g | 39% | |
| Dietary Fiber | 2.15g | 35% | |
| Protein | 4.53g | 36% | |
| Vitamin C | 4mg | 26% | |
| Iron | 0.2mg | 4% | |
| Calcium | 78.9mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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