-
1
In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes.
-
2
Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry.
-
3
On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic.
-
4
(Alternatively, dough may be made in a standing electric mixer, In a bowl of mixer make dough as described above.
-
5
With dough hook knead dough about 5 minutes, or until smooth and elastic.)
-
6
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.
-
7
punch down dough and divide into 4 equal pieces.
-
8
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.
-
9
Makes enough dough for four 12- by 6-inch oval pizzas.
-
10
Preheat oven to 450F.
-
11
and very lightly grease a large baking sheet.
-
12
Cut smaller eggplant piece into 1/3-inch-thick slices.
-
13
Spread eggplant slices in one layer on half of baking sheet and season with salt.
-
14
Put remaining eggplant piece and all but 2 tomato halves on second half of baking sheet.
-
15
Roast vegetables in middle of oven 15 minutes, or until eggplant slices are tender, and transfer eggplant slices to a plate.
-
16
Roast remaining vegetables 15 minutes more, or until eggplant piece is very tender.
-
17
Remove baking sheet from oven and cool vegetables slightly.
-
18
Scoop out flesh from eggplant piece into a food processor and puree with roasted tomatoes, unroasted tomato, vinegar, sugar, and salt to taste.
-
19
Sauce and sliced eggplant may be made 1 day ahead and kept separately, covered and chilled.
-
20
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.
-
21
Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
-
22
Increase temperature to 500F.
-
23
Spread sauce on dough ovals, leaving a 1/2-inch border around edge of each pizza.
-
24
Arrange eggplant slices on sauce and sprinkle pizzas with basil and mozzarella.
-
25
Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.
