14 June 2010 – Pizza with eggplant, red pepper puree

I’m caught up! I’m caught up! After traveling across the country three times for family matters, I have gotten back into this posting business, and have some hope of keeping up with it from now on. We’ll see.

So, tonight I made a nifty pizza, unplanned (we were running out of bread, which D informed me of mid-afternoon) and based on last night’s Weber recipe. It really worked great!

I bought two more red peppers (last night used only one), grilled them and peeled them, then pureed in our small Cuisinart with 1T olive oil and a largish half-tsp salt (use less for the sandwiches – here it has to compete with crust). Spread this over the crust, after pre-baking at 500 degrees for 1 1/2 – 2 minutes. The eggplants were merely brushed with oil and grilled 3-4 mins on a side with direct, medium heat (last night, actually). The Bowl was out (!) of mozzarella di bufalo on Sunday when I went, so I got a packet of stuff labeled fresh mozzarella, but which was not packed in liquid, so I didn’t know quite what to make of it. It turned out to be kinda halfway between a fresh mozz and what we usually think of as mozzarella. Anyway, I used up the rest of this on the pizza  in maybe 3/8 inch slices. I put the eggplant on top of the cheese, and I really liked it that way. Also one slice of prosciutto, torn up, over the top. IMO, the prosciutto is unnecessary, and in fact I didn’t particularly care for it on this pizza. May as well save money and make a great veggie dish, methinks.

I tossed a large mound of torn (large) fresh basil over the top after the pizza came out of the oven.

We had the leftover Valreas and Rocas wines with this, and both were good.

This entry was posted in Meat as a flavoring, Pizza and tagged , , , , , . Bookmark the permalink.

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