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1
Place sun-dried tomatoes, the olive oil from their jar, and garlic cloves in a food processor or blender.
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2
Process on high, slowly drizzling in extra olive oil if needed to form a thick puree.
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3
Set aside.
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4
Preheat oven to 400 degrees F. Toss eggplant with 2 tablespoons of the olive oil and place on a baking sheet.
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5
Roast in the oven for 20 minutes, or until browned and tender.
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6
Cool slightly.
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7
Place baking stone on lowest oven rack and increase temperature to 500 degrees F.
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8
Place one of the oregano pizza dough circles on a baker's peel or baking sheet sprinkled with 2 tablespoons of cornmeal.
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9
Spread about 3/4 cup of the sun-dried tomato pesto on the dough circle, leaving a 3/4-inch border.
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10
Place roasted eggplant, artichoke hearts, olives, capers, and feta cheese on top of pesto.
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11
Sprinkle breadcrumbs over vegetables.
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12
Moisten the edges of the crust with a bit of water, then top with the remaining Oregano Pizza Dough circle, pressing the edges together firmly.
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13
Crimp the edges decoratively, if desired.
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14
Brush the top crust lightly with olive oil, then sprinkle with the Parmesan cheese.
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15
Cut 4 vents in the top of the crust to let the steam escape, or dock with a pastry docker if available.
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16
Bake until the bottom crust is browned and the top and edges are golden, about 12 to 15 minutes.
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17
Note: Any remaining sundried tomato pesto may be refrigerated in an airtight container for up to 1 week.
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18
Makes a wonderful sandwich spread as well as a nice addition to vinaigrettes.
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19
1 cup warm water (105 to 115 degrees F)
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20
1 (1/4-ounce) envelope active dry yeast
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21
1 teaspoon honey
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22
2 tablespoons extra-virgin olive oil
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23
3 cups unbleached all-purpose flour
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24
2 tablespoons chopped fresh oregano
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25
1 teaspoon salt
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26
Yellow cornmeal, for sprinkling the baking sheet
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27
In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine.
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28
Let sit until the mixture is foamy, about 5 minutes.
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29
Stir together the flour and oregano.
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30
Add 1 1/2 cups of the flour mixture and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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31
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky.
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32
Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
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33
Oil a large mixing bowl with remaining olive oil.
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34
Place the dough in the bowl, turning to coat with the oil.
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35
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
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36
Punch dough down and turn out onto a lightly floured surface and roll into a 12-inch circle.
