Roasted Eggplant and Squash Pizza

As fall is here, it is the season for squash. I decided to show you all my pizza recipe along with my favorite roasted squash and eggplant. You Can Use Your Favorite Pizza Dough Recipe Mine Is From Food Network:

Ingredients:

  • 4 cups bread flour
  • 1 tsp sugar
  • 2 1/4 tsp yeast
  • 2 tsp salt
  • 1 1/2 cups water
  • 2 tbsp olive oil

For roasted eggplant:

  • 1 eggplant
  • 1 tsp curry powder/turmeric
  • drizzle of olive oil
  • salt and pepper to taste

For roasted squash:

  • 1 squash
  • drizzle of olive oil
  • salt and pepper to taste

Toppings of pizza:

  • Tomato Sauce
  • Cheese 
  • Onions
  • Additional Toppings

Notes:

  • I make the dough in my bread machine but it can be made by hand too. 
  • This pizza recipe makes 2-3 pizzas depending on size.

Directions:

  • Make the pizza dough either in the bread machine or by hand.
  • Cut the squash and eggplant into very thin rounds.
  • For the squash, use a knife to cut the seeds out of the inside.
  • Individually season the squash and the eggplant.
  • Roast the squash and eggplant in the oven. I prefer to roast the eggplant on the stove.
  • For the stovetop eggplant: Heat a cast iron pan and lightly grease. Place the eggplant rounds on top. Flip occasionally until both sides are well done. 
  • Once the pizza dough is ready, preheat the oven to 425 F, and place a pizza stone in the oven.
  • Divide the dough into two or three balls.
  • Roll out the pizza dough balls either by hand or with a rolling pin.
  • Once they’re big enough (10-14 in). You can make them whatever size you want.
  • Generously sprinkle cornmeal on a pizza peel. Place the dough on top.
  • Brush olive oil all over the top and use a pizza docker or use your fingers to dimple the dough.
  • Add tomato sauce leaving a small border for the crust. Generously sprinkle cheese. Add toppings.
  • The cornmeal should help the pizza slip onto the stone in the oven.
  • Bake at 425 F for no longer than 15 minutes. 

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