Ingredients

The following ingredients have 6 Servings
  • 3 3/4 cup all purpose flour
  • 2 teaspoons kosher salt
  • 1 2/3 cups lukewarm water
  • 2 teaspoons sugar
  • 2 teaspoons active-dry yeast
  • 2 teaspoons olive oil
  • 1 eggplant (sliced 1/4" thin)
  • 1/8 red onion (chopped)
  • 1 ball fresh mozzarella (sliced)
  • 1/4 cup shredded parmesan
  • 1/4 cup shredded mozzarella
  • 6 ounces maitake mushrooms (or any other variety)
  • fresh basil leaves (chopped)

Instruction

  • To make the dough, place the flours and salt in a stand mixer fitted with a dough hook. Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, about 10 minutes.
  • Divide the dough into three equal balls. Line a cookie sheet with parchment paper. (Be sure to oil the parchment paper.) Place the balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. Let the balls rise in a warm spot until they have doubled in bulk, about one to two hours
  • Preheat oven to 550 degrees
  • Sauté the sliced eggplant in a bit of olive oil on both sides in a pan (I used cast iron)
  • To roll out the dough, dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion
  • Top the pizza dough with sliced fresh mozzarella.
  • Sprinkle with red onion and then add the sautéed eggplant.
  • Sprinkle with additional shredded mozzarella and Parmesan.
  • Dot the top with mushrooms.
  • Bake for 10-14 minutes or until browned and dough is cooked.
  • Slice and sprinkle top with chopped fresh basil.