Roasted Eggplant and Pablano Pepper Pizza

I love roasted vegetables and pizza, so what better than putting them together.  I went to the garden for the eggplant and peppers.  There is absolutely nothing better than picking fresh veggies,  cooking them and then eating them immediately.  Best taste ever.

I peeled the eggplant and cubed it.  After drizzling with olive oil and salt, I baked it on 400 for about 15 minutes.  I let it cool while I prepared the peppers.  I baked the peppers whole on 400 to char the outsides.  After they blackened, I put them in a bowl and covered with plastic wrap, letting the steam help in the peeling of the skins.

I rarely buy pizza crust because it is so easy to make it.  My standard go to recipe is

3 c. White Lily unbleached bread flour
1//2 c. cracked wheat
1/2 c. hemp seed hearts
1/4 c. toasted sesame seeds
salt

2 1/4 tablespoons active dry yeast
1 1/2 c. warm water
3 tablespoons honey
1 tablespoon olive oil

bloom the yeast in the water and honey for about 15 minutes until frothy
Mix all dry ingredients together

I use my food processor but if youa re luck enough to have a kitchen aide, USE IT

Put the bloomed yeast mixture into the processor and gradually add the flour mixture
Mix until dough pulls from sides of processor
 Turn onto floured board and knead slightly
Place in oiled bowl cover with plastic wrap
Let sit for about an hour, or until doubled in size

Punch down and let sit another half hour

Flatten and put on corn meal covered cookie sheet

Spray with olive oil and assemble pizza
Fresh basil and parsely
Roasted eggplant and peppers
Goat cheese
Mozz. Cheese
Bake 400 for about 15 minutes.

Fabulous!


bloom