Carb-free, Guilt-Free, Taste-full Eggplant Pizzas

Ok, this recipe was so delicious that I didn't even stop stuffing my face long enough to take a photo! (Rich took an embarrassing photo of my stuffed face that shall remain unpublished.) Fortunately for me, that gave me the perfect reason to make it again today! I'm a little obsessed...

As I said yesterday, Rich and I are trying to eat healthier for our upcoming vacation(s). Well, I am eating healthier and since I usually make the dinners in this family.... Rich is getting into bikini shape too! Next up, couples waxing. Butt (yup, I did that) as I've mentioned, when I decide to eat healthy, all that I want to eat is pizza. Quite honestly, all that I EVER want to eat EVER is pizza. 

I am a big fan of the Pinterest famous cauliflower crust pizza. It's absolutely delicious, but it is SO much prep work. Anything that requires a food processor is a pain in my ass, which makes me a pain in Rich's... it's a rabbit hole of pain. So, I like to stick to kitchen appliances that require very little cleaning. And while the zucchini pizzas I have seen floating around the internet look really yummy, they are way to small. I mean, I need to mush two of them together to make them "bite size!"  So, no. Then, I remembered Julia Child's eggplant pizzas! 

Tranches d'aubergine a italienne. A' perfecto is what I call them. They are so easy and so delicious!I actually really dislike eggplant! (Please note that I did not say "hate" eggplant because I save that word for foods like salmon.) But, it's true. Eggplant is not something that I usually reach for in the kitchen. But, I think I have finally found an reason to show it a little love. 

Now, even though this recipe is from Julia Child (after all, the best are other people's), I made this my recipe my own... which you should do, too! I had some extra mushrooms in the fridge that I sautéed and put on top and I also added some kalamata olives and fresh basil. 

Ingredients:
1 large globe eggplant
About 1 tablespoon salt for drawing out excess water from eggplant
2 tablespoons olive oil
1/3 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
Fresh basil

Salt and Pepper

Hot red pepper flakes

(Again, you can add more toppings if you want to...)

Method: 
Slice the eggplant into 3/4 inch thick slices. Sprinkle with salt and let sit for about 30 minutes to draw out the excess water that makes eggplant have that awful, mushy texture. Wipe the eggplant fry with a paper towel to remove the water and all that salt. Don't skip this step or your pizzas will be wayyyy to salty!

While the eggplant is sitting, you can make the pizza sauce! (Recipe below!)

Preheat the oven to 400 degrees. Brush both sides of each piece of eggplant with olive oil and place on a parchment paper lined backing sheet. Roast the eggplant for about 25 minutes. I flipped the eggplant halfway through baking so that both sides got golden brown. 

Once the eggplant is roasted, top each piece with pizza sauce, grated cheese, and toppings of your choice and bake for another 8 minutes or so until the cheese is melted and slightly browned! Then top each pizza with fresh basil and crushed red pepper flakes! 


For the pizza sauce:
You can totally use your favorite store bought sauce, but if you are feeling fancy here is my recipe.....

1 tablespoon olive oil
2 cloves garlic, minced
16 ounces of cherry tomatoes
1 tablespoon water
Salt and pepper

Method:
Heat olive oil in a medium skillet. Add the tomatoes, garlic, and water. Cover and bring to a simmer. 

When the tomatoes are beginning to cook down, about 20 minutes, remove the skins, they should slide off easily, and dispose. Once all of the skins are removed, remove and dispose the garlic cloves and crush the tomatoes until they are smooth. 

Continue cooking, uncovered for another 25 minutes until the liquid has evaporated and the sauce is a deep red color. 

Add salt and pepper to taste.

Enjoy!!!!

Zucchini Blossom and Burrata Pizza

I started writing this blog yesterday. 

I failed. 

I tried again this morning. 

0 for 2. 

8 Hours and 2 Hangover Curing Meals Later...

I'm finally making it happen. But, I have to be honest, sometimes I just don't have anything to say. Which is ok, because sometimes I think Rich thinks I am prettiest with my mouth shut. So, silence really can be golden. Or ginger. 

So here it is... short, sweet, and to the pizza. A basic recipe for delicious, healthy(ish), homemade pizza! You can, of course, add toppings (and calories) as you see fit. My two favorite toppings are zucchini blossoms and burrata cheese. You can find zucchini blossoms at your local farmer's market and burrata cheese (the creamy middle of mozzarella) can be found at most grocery stores. And, if you think it's weird to put flowers on your pizza, you should just shut your mouth and try it.

Simple Pizza Dough

Ingredients:
4 cups of all purpose flour, plus more for dusting
1 tsp dry active yeast
1 1/2 cups warm water (about 110 degrees)
1 1/2 tsp salt
2 tbsp olive oil

Method:
Preheat the oven to 500 degrees. Place a baking stone on the lowest rack to preheat with the oven for 1 hour.

Dissolve the yeast in warm water and set aside. 

Combine the flour,and salt in the bowl of a stand mixer. While the mixer is running, add the water and 2 tablespoons of olive oil and mix on medium speed until the dough forms into a ball.

Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Divide the dough into 4 equal balls and rub a small amount of olive oil onto each ball to keep them from forming a skin. Place the dough balls under a dish towel, on a lightly floured surface and let them rise for about 45 minutes. 
While the dough is rising, make the pizza sauce.

Pizza Sauce

Ingredients:
8-10 tomatoes, cut in halves
2 cloves garlic, peeled and smashed
2 tbsp olive oil
1 tbsp water
Salt and Pepper

Method:
Heat olive oil in a medium skillet.

Add the tomatoes, garlic, and water. 

Cover and bring to a simmer. 

When the tomatoes are beginning to cook down, about 20 minutes, remove the skins, they should slide off easily, and dispose. Once all of the skins are removed, remove and dispose the garlic cloves and crush the tomatoes until they are smooth. 

Continue cooking, uncovered for another 25 minutes until the liquid has evaporated and the sauce is a deep red color. 

Add salt and pepper to taste. 

To Assemble Pizzas

Roll out dough onto a floured surface to desired shape and thickness. I suggest rolling your dough super thin to get a nice, crispy, Italian style crust. 

Place rolled out dough on a preheated pizza stone** and quickly spoon pizza sauce onto dough and top with cheese. If you are using burrata, do not put it onto the pizza until AFTER the pizza is cooked or you will end up with a runny mess. 

If you are adding zucchini blossoms (or any other toppings) arrange them on the pizza and then place the pizza stone on the lowest rack of in the oven. 

Bake the pizza for 8-10 minutes until the crust is browned and the cheese is bubbly. I generally think that a properly cooked pizza looks a little over cooked. 

Remove the pizza from the oven. If you are adding burrata or fresh basil, sprinkle them onto right before serving!

Makes 4 pizzas

**If you do not have a pizza stone, no problem! you can bake the pizzas on a cookie sheet, just make sure to lightly oil the surface.