I made some pizzas. I used the pizza dough in the paper bag you can buy from the store, I forget the brand name. I'd love to have a homemade pizza dough to use, but I've never been able make Mike's pizza dough quite as good as I want it.
The first pizza is more Mediterranean: Grilled Eggplant and olives.
1 eggplant
8oz crumbled feta
1/4 cup chopped parsley
1 jar green olives
1 lemon, juiced
olive oil
water
paprika
cumin
salt
pepper
I sliced up the eggplant and made a marinade to soak it over night. The marinade was the feta, parsley, the olive brine, the lemon, oil, water, a ton of paprika, and cumin, salt and pepper. I just mixed this up until I had good coverage of the eggplant and a sauce like consistency and let it sit overnight.
8oz crumbled feta
1/4 cup chopped parsley
1 jar green olives
1 lemon, juiced
olive oil
water
paprika
cumin
salt
pepper
I sliced up the eggplant and made a marinade to soak it over night. The marinade was the feta, parsley, the olive brine, the lemon, oil, water, a ton of paprika, and cumin, salt and pepper. I just mixed this up until I had good coverage of the eggplant and a sauce like consistency and let it sit overnight.
Before making the pizza, I grilled each slice of eggplant on a cast iron grill skillet to make sure the eggplant was cooked. Having undercooked eggplant is the worse.
I oiled the dough after rolling it out, added some sliced olives, laid down the eggplant and topped with some of the remaining marinade as a sauce. Then bake at 500.
The next pizza was more italian: Roasted Tomato with Basil and Balsamic Mushroom
1 pkg Cherry Tomato
5 clove garlic
1 Tbsp Thyme
1 bunch Basil
2 cup mushrooms, sliced
1/4 cup olive oil
2 Tbsp balsamic vinegar
Parmesan
The night before, I whisked together the olive oil and balsamic until it was smooth and blended. (Do This! Do this often. Mix that olive oil and balsamic with herb and dip some crusty bread in it. Your mouth with thank you). I then poured this mixture over the mushrooms and let sit for a night.
I mixed up the cherry tomato and garlic, with some olive oil and set out on a cooking sheet. I broiled this on high until the tomatoes started to sizzle and turn brown in spots.
For the pizza, I oiled the dough, layered on some basil, topped with the roasted tomato mixture, and the mushroom mixture, and a dusting of Parmesan. This was also baked at 500. It comes out super sweet and melty. Better than the eggplant, even though the eggplant was still really good.
1 pkg Cherry Tomato
5 clove garlic
1 Tbsp Thyme
1 bunch Basil
2 cup mushrooms, sliced
1/4 cup olive oil
2 Tbsp balsamic vinegar
Parmesan
The night before, I whisked together the olive oil and balsamic until it was smooth and blended. (Do This! Do this often. Mix that olive oil and balsamic with herb and dip some crusty bread in it. Your mouth with thank you). I then poured this mixture over the mushrooms and let sit for a night.
I mixed up the cherry tomato and garlic, with some olive oil and set out on a cooking sheet. I broiled this on high until the tomatoes started to sizzle and turn brown in spots.
For the pizza, I oiled the dough, layered on some basil, topped with the roasted tomato mixture, and the mushroom mixture, and a dusting of Parmesan. This was also baked at 500. It comes out super sweet and melty. Better than the eggplant, even though the eggplant was still really good.
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