Pizza Pie with Spicy Eggplant and Roasted Peppers Recipe

Name: Pizza Pie with Spicy Eggplant and Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tsp. active dry yeast; 1 1/2 cups lukewarm water; 2 cups unbleached flour plus 1/4 cup for dusting; 2 Tbs. extra virgin olive oil; 1 1/2 tsp. salt; 1 cup cornmeal; 1 lb. eggplant, cut into 1-inch cubes; 1/2 red onion, thinly sliced vertically; 1 red bell pepper, coarsely chopped; Salt and freshly ground black pepper to taste; Crushed red pepper to taste; 1 1/2 cups pizza or marinara sauce; 6 oz. low-fat mozzarella cheese, shredded; 3 oz. Romano cheese, grated; 4 Tbs. drained capers; 8 fresh basil leaves, roughly chopped; 2 sprigs fresh oregano, finely chopped

Servings: persons

1 1/2 tsp. active dry yeast
1 1/2 cups lukewarm water
2 cups unbleached flour plus 1/4 cup for dusting
2 Tbs. extra virgin olive oil
1 1/2 tsp. salt
1 cup cornmeal
1 lb. eggplant, cut into 1-inch cubes
1/2 red onion, thinly sliced vertically
1 red bell pepper, coarsely chopped
Salt and freshly ground black pepper to taste
Crushed red pepper to taste
1 1/2 cups pizza or marinara sauce
6 oz. low-fat mozzarella cheese, shredded
3 oz. Romano cheese, grated
4 Tbs. drained capers
8 fresh basil leaves, roughly chopped
2 sprigs fresh oregano, finely chopped

1
Preheat oven to 425F.
2
Line cookie sheet with parchment paper, and spray with nonstick cooking spray.
3
Dissolve yeast in water in bowl.
4
Stir in 1 cup flour, olive oil and salt.
5
Stir in remaining flour and cornmeal.
6
Knead dough against side of bowl to incorporate flour.
7
Sprinkle work surface with flour.
8
Place dough on surface, and knead 10 minutes, or until smooth and pliable.
9
Form into ball, and put in lightly oiled bowl.
10
Cover with plastic, and let rise in warm place until doubled, about 2 hours.
11
Meanwhile, put eggplant, red onion and bell pepper on baking sheet; sprinkle with salt, pepper and crushed red pepper.
12
Spray sheet and vegetables again.
13
Roast 20 minutes, tossing after 10 minutes, or until vegetables are lightly browned.
14
Increase oven temperature to 450F.
15
Spray baking sheet with nonstick cooking spray; dust with cornmeal, and set aside.
16
Punch down dough, and divide into 2 balls.
17
Put 1 ball in bowl, and cover.
18
Sprinkle work surface with flour.
19
Using rolling pin, flatten other ball into 12-inch round.
20
Place on baking sheet.
21
Form small rim around dough edge.
22
Top with half the sauce and cheese, and sprinkle with half the vegetables and capers.
23
Put baking sheet in oven.
24
Bake about 10 minutes, top pizza with half the basil and oregano and bake 5 minutes more.
25
Serve hot.
26
Repeat process to make second pizza.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 tsp. active dry yeast, 1 1/2 cups lukewarm water, 2 cups unbleached flour plus 1/4 cup for dusting, 2 Tbs. extra virgin olive oil, and more.

Yes, Pizza Pie with Spicy Eggplant and Roasted Peppers falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pizza Pie with Spicy Eggplant and Roasted Peppers

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