eggplant, fresh basil, goat cheese, and mozzarella pizza
“We should make this every week!”
Reader, I wholeheartedly agree. I’m notorious for asking, “What would you change about this dish?” every time I cook for someone. And, tonight in rare form, I’d change nothing.
- 4 cups flour (and additional for rolling)
- 1 1/2 cups water at 110 degrees
- 1 packet quick rise yeast
- 1 tsp salt
- 1 tsp sugar
- 2 T olive oil: 2 T olive oil
- 6 T corn meal
The How To:
- To make your dough, mix all ingredients but 2 T of olive oil and all the corn meal. Mix in a bowl until well incorporated but do not overwork. Add more flour if the mixture is too wet; add more water if the mixture is too dry. We added four more T to our dough tonight.
- In a separate clean bowl, add your additional 2 T olive oil and coat the bowl. Add your dough to the bowl and gently coat outside of dough ball with oil. Cover with plastic wrap or parchment paper and let sit at least 90 minutes. Ours sat four hours.
- When you are ready to make your pizza, prep baking sheets with about 2 T corn meal per tray.
- Add some flour to your countertop. Separate the dough into equal sections (we made three). Using a rolling pin, roll your dough to desired thinness. Allow it to sit on baking sheet for 15 minutes before adding sauce and your ingredients.
- Add whatever you want!
- Bake for about 12 minutes. Keep peeking in the oven—it’s ready when you say it is!
We made three different pizzas tonight.
Trenton James added pineapple, pepperoni, mozzarella, garlic powder, oregano, Italian seasoning, and crushed red pepper flakes to his.
Brandon added pepperoni, mozzarella, garlic powder, oregano, and crushed red pepper flakes to his.
I added mozzarella, goat cheese, roasted eggplant, and fresh basil to mine.
Make it your own!