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One hour ahead of time: slice eggplant at an angle into thin slices (thin slices are best).
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Soak slices in a deep bowl of water with the 1/2 cup of salt.
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Works like a charm.
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Soaking in the salt water reduces the moisture and bitterness in the eggplant.
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It makes it sweeter when roasting.
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If the pizza dough is frozen, this is a good time to thaw it.
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Spread out pecans on a baking sheet.
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Toast pecans in the oven at 350 F until barely toasted (about 3 minutes).
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Any burnt spots will make the pesto bitter.
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Remove pecans from the pan and set them aside to cool.
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Turn oven off.
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Go have fun.
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One hour later:
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Preheat oven at 450 F. This should take a good 20 minutes.
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Prep eggplant: remove it from the salt water and pat dry with a towel.
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Prep the green tomato: Slice into thin slices and thumb out the seeds (this will reduce moisture on the pizza).
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Toss the eggplant and green tomato with 2 tablespoons of olive oil until evenly coated.
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Set aside.
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Prep the pesto: In a food processor mix the toasted pecans, fresh oregano (leaves only), and the one remaining tablespoon of olive oil.
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Process to the texture of a rough pesto.
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Prep the cheese: Slice mozzarella to desired thickness.
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Whatever you want.
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Prep the dough: toss some semolina/corn flour evenly on your pizza stone, pizza sheet (or back of a baking sheet).
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Toss some white flour on your prep area.
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Roll out the pizza dough to your desired thickness (thin is good with this pizza).
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Using the rolling pin, wrap one end of the dough around the roll of the rolling pin.
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Lift all the dough and lay it onto the prepped baking stone/sheet.
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Assemble the flatbread: Spread the pesto on the dough.
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Layer on the mozzarella, eggplant and tomato slices.
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Leave enough space between the toppings so they can roast.
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Bake for 10-15 minutes or until the cheese is brown and bubbly, the crust is toasted, and you cant wait any longer.
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Remove it from the oven and let the pizza sit.
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Then garnish with fresh oregano leaves, slice and serve.
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Pair with a tasty iced tea and preferably a porch.
