Eggplant Parmesan pizza

ingredients
1 small eggplant, (about 12 ounces)
2 Yellow cornmeal , for dusting 1 pound
3 Easy Whole-Wheat Pia !ough, or other prepared dough "#$ cup
4 prepared marinara sauce 2 tablespoons
5 chopped fresh basil1
6 medium clo%e garlic, minced medium clo%e garlic, minced"#$ cup
7 thinly sha%ed Parmigiano-&eggiano cheese, (see 'ip)
8 Easy Whole-Wheat Pizza Dough
"#$ cup plus 2 tablespoons lu(ewarm water, (1)*-11* degrees +)
1 pac(age acti%e dry yeast, (2-1#$ teaspoons)
1 teaspoon sugar
1#2 teaspoon ,alt
1 cup whole-wheat flour
1 cup bread flour, or all-purpose flour, plus additional for dusting2 tablespoons yellow cornmeal
directions
1.
Preheat grill to medium-high- (+or charcoal grilling or an o%en %ariation, see below-)
2.
.ut eggplant into 1#2-inch thic( rounds- /rill, turning once, until mar(ed and softened, $ to 0 minutes- 1et
cool slightly, then thinly slice into strips- &educe heat to low-
3.
,prin(le cornmeal onto a pia peel or large ba(ing sheet- &oll out the dough (see 'ip) and transfer it to
the prepared peel or ba(ing sheet, ma(ing sure the underside of the dough is completely coated with
cornmeal-
4.
,lide the crust onto the grill rac(2 close the lid- .oo( until lightly browned, " to $ minutes-
5.
3sing a large spatula, flip the crust- ,pread marinara sauce on the crust, lea%ing a 1-inch border- 4uic(ly
top with the eggplant, basil and garlic- 1ay the Parmigiano-&eggiano sha%ings on top-
6.
.lose the lid again and grill until the cheese has melted and the bottom of the crust has browned, about 5
minutes- 6ariations7 Pia on a charcoal grill7 1ight 0 8uarts (about 1 large chimney starter full) of charcoal
and burn until the coals are mostly white, about 2) minutes- ,pread the coals in an e%en layer- Place a
grate o%er the coals- 1et the coals burn until they are about medium-low- (/rill any toppings for the pia
while the coals are burning down-) 'o test the heat, hold your palm about * inches abo%e the grill rac(2 if
you can hold it there for about 5 seconds before you need to mo%e it away, the fire is medium-low-
'ransfer the crust to the grill rac(, co%er the grill and coo( the crust,chec(ing once or twice, until lightly
browned, " to $ minutes- +lip the crust, 8uic(ly add the toppings, co%er the grill and coo( until the
toppings are hot and the bottom of the crust has browned, * to 5 minutes- 9f your crust browns faster than
your toppings are coo(ing, slide a ba(ing sheet under the pia to (eep the crust from burning while the
toppings finish- Pia in the o%en7 Place a pia stone on the lowest rac(2 preheat o%en to $*) degrees +
for at least 2) minutes- &oll out the dough and place on a cornmeal-dusted pia peel or in%erted ba(ing
sheet, using enough cornmeal so that the dough slides easily- ,lide the dough onto the preheated stone
and coo( until the bottom begins to crisp, about " minutes- &emo%e the crust from the o%en using a large
spatula and place it uncoo(ed-side down on the peel or ba(ing sheet, ma(ing sure the underside of the
crust is completely coated with cornmeal- 4uic(ly add the toppings and slide the pia bac( onto the
stone- .ontinue ba(ing until the toppings are hot and the bottom of the crust has browned, 12 to 1*
minutes- 9ndi%idual %ariation7 'he dough can be turned into $ or 0 personal-sie pias- :fter (neading,
di%ide the dough into $ or 0 e8ual balls- ;rush with oil and place " inches apart on a ba(ing sheet- .o%er
and set aside until doubled in sie, about 1 hour- &oll each portion into a 0-to-5-inch circle-
'ips7
1.
'ips7 3se a %egetable peeler to sha%e curls off a bloc( of hard cheeses, li(e Parmigiano-&eggiano or
Pecorino &omano cheese-
2.
'o roll out pia dough7 When you<re ready to get your pias on the grill, turn the dough out onto a lightly
floured surface- !ust the top with flour2 dimple with your fingertips to shape into a thic(, flattened circle-
don<t worry if it<s not perfectly symmetrical- 'hen use a rolling pin to roll into a circle about 1$ inches in
diameter-
Easy Whole-Wheat Pia !ough
1.
,tir water, yeast, sugar and salt in a large bowl2 let stand until the yeast has dissol%ed, about * minutes-
,tir in whole-wheat flour, bread flour (or all-purpose flour) and cornmeal until the dough begins to come
together-
2.
'urn the dough out onto a lightly floured wor( surface- =nead until smooth and elastic, about 1) minutes-
(:lternati%ely, mi> the dough in a food processor- Process until it forms a ball, then process for 1 minute to
(nead-)
3.
Place the dough in an oiled bowl and turn to coat- ('o ma(e indi%idual pias, see 6ariation-) .o%er with a
clean (itchen towel and set aside in a warm, draft-free place until doubled in sie, about 1 hour-9ndi%idual
%ariation7 'he dough can be turned into $ or 0 personal-sie pias- :fter (neading, di%ide the dough into
$ or 0 e8ual balls- ;rush with oil and place " inches apart on a ba(ing sheet- .o%er and set aside until
doubled in sie, about 1 hour- &oll each portion into a 0-to-5-inch circle-
nutrition information
Per ,er%ing7 cal- ((cal) "*?, +at, total (g) @, chol- (mg) 12, sat- fat (g) ", carb- (g) *?, Aonosaturated fat (g) 1, fiber (g) ?, pro-
(g) 10, sodium (mg) @1", Potassium (mg) $10, calcium (mg) 2)1-?$, iron (mg) "-0, 6egetables () 1, ,tarch () ", Bigh-+at
Aeat () )-*, +at () 1, Percent !aily 6alues are based on a 2,))) calorie diet