Ingredients
Dough:
3 cups whole wheat flour
1/3 cup gluten
1 1/2 tsp active dry yeast
1 tsp salt
1 tbsp sugar
2 tbsp extra virgin olive oil + more for greasing bowl
1 tsp dried basil
1 cup warm water
Sauce:
1 medium eggplant
1 cup diced mixed colored peppers (optional)
1/2 cup strips of red onions
3 cloves of garlic, smashed
2 14 oz can of diced tomatoes
Chiffonade of fresh basil
salt to taste + more for eggplant treatment
freshly ground pepper
Cheese Topping
1 cup grated parmesan reggiano
16 oz fresh mozzarella, sliced
Preparation
Dough: Mix all dry ingredients. Slowing add in about 1 cup warm water and knead to a smooth dough (about 10-15 minutes)
Oil a bowl with EVOO and turn the dough in it to coat with oil. Cover with plastic wrap and refrigerate for about 15-24 hours.
Sauce: Slice and strip eggplant. Season liberally with salt and set aside for at least 1/2 hour. Just before using, squeeze out all the juice completely.
Heat oil in a pan on medium high. Add onions and stir till light golden, add eggplant and stir till onion looks a rich golden in color (about 5 minutes). Add garlic, stir till garlic is fragrant, add peppers and tomatoes and cook till heated through. Season with Salt and pepper to taste. Stir in basil.
Preheat oven to 475 degrees with stone set on lowest position.
Assemble pizza: The dough should have almost doubled. Punch down and divide in half. Roll into 2 pizza discs. Top with eggplant sauce, grated parmesan and sliced fresh mozzarella.
Bake: Bake in well pre-heated oven at 475 degrees for 8-10 minutes. Let rest for 4 minutes before cutting.
