Friday, July 23, 2010

Eggplant, Broccolini and Corn Pizza

Pizza was on my mind today, but not your standard pizza. I had just made tomato sauce the other night and wanted to make something different for the base of this. I thought corn would taste great and look awesome. I also love broccolini, or baby broccoli and wanted to incorporate that on my pizza. This meal has all the components of a great dinner, tons of fresh veggies, both raw and cooked.
I get fresh pizza dough from my favorite pizza place. You will find that most places will sell you dough and for a LOT cheaper than you would get in the store, and much more fresh!

Caramelized eggplant and onion, lightly blanched broccolini, garbanzos, fresh basil and raw corn top this pizza with a unique corn and thyme sauce on the bottom and drizzled on top.

3 tbl extra virgin olive oil
1 small white onion, sliced thiny
1/2 eggplant, sliced into 1/4 inch rounds and then cut in half moons
1 tsp salt
1 tsp organic sugar
1 tbl balsamic vinegar
1 tsp red pepper flakes, divided
1 small bunch broccolini, stalks trimmed
1/2c garbanzo beans, drained
4 fresh basil leaves, torn
1 small ball of pizza dough

Preheat oven to 425 degrees and remove dough from package, punch down into a small disc and let rest. Do thing every 10 minutes while preparing the rest of the meal, push down into a bigger and bigger circle until you get the size you need. Do this 3 times.
In a saute pan, heat 2 tbl oil on medium high heat and add onions. Saute until soft and translucent. Add eggplant, salt and sugar and begin to caramelize. 10 minutes. Add vinegar and 1/2 tsp red pepper flakes and cook until soft and completely caramelized. Reserve.
In a small pot of salted, boiling water, cook broccolini for 3 minutes then drain and shock in a bowl of cold ice water. Drain again and reserve.

Corn Pizza Sauce
2 tbl extra virgin olive oil
1/4c white onion, chopped roughly
3 garlic cloves, chopped roughly
1 tsp salt
1/2 tsp thyme
3 yellow corn cobs, kernals removed
1 tbl turmeric
1/2c vegetable broth

In a small sauce pan, heat oil and saute onions and garlic. Add salt, thyme and 3 cobs of corn kernals. Saute 4 more minutes and add veg broth and turmeric. Bring to a boil, reduce to a simmer and cook for 5 minutes.
Transfer to a blender and blend until chunky. Divide in half. Strain one half so there are no chunks.

Spread the chunky half of the corn mixture on the pizza dough. Top with broccolini, eggplant/onion mixture, garbanzo beans and 1/2 tsp red pepper flakes. Sprinkle with a pinch of salt. Drizzle edges of pizza dough with oil.
Bake for 20 minutes or until dough is browned on the bottom and cooked through. Drizzle with strained corn mixture, torn basil, and the remaining raw corn kernals.

1 comment:

  1. I made this pizza late night and my entire town was out of eggplant AND broccolini. I could've substituted broccoli but must've been to flustered to remember to grab any. Anyhow, I cut up and sauteed sundried tomatoes with the onions, laid basil and parsley under everything on top of the sauce. I also cut up some tiny heirloom tomatoes and threw them on top along with this super easy soy free pignoli ricotta topping I had leftover from lasagna. It was honestly the best pizza I have ever had.


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