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1
Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
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2
Remove the dough from the packaging and let rest on a lightly floured surface.
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3
In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp.
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4
Remove from pan to a plate and set aside.
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5
Season the eggplant with salt and pepper.
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6
Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes.
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7
Add in the garlic and the red pepper flakes.
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8
Saute 2 to 3 minutes more, being careful not to burn the garlic.
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9
Add in the tomatoes and season with salt and pepper, to taste.
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10
Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes.
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11
Remove from the heat and let cool.
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12
In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil.
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13
Gently combine the ricotta mixture with the eggplant.
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14
In a small bowl add the remaining egg and 1 teaspoon water and beat well.
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15
Knead the dough a few times on a floured surface and add in the dried oregano and rosemary.
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16
Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide.
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17
Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side.
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18
Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
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19
Fold the dough over and roll the edge closed.
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20
Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
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21
Repeat with the other half of the dough and ingredients.
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22
Bake for 15 to 18 minutes or until golden brown.
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23
Remove from oven and let sit for 5 to 10 minutes, serve hot!
