1 recipe Pizza Dough
6 Tablespoons Olive Oil
2 medium Eggplant (1 lb each ) cut in to ½ inch cubes
1 cup chopped Onion
8 large Garlic cloves, thickly sliced
¼ cup Balsamic Vinegar
1 cup Tomato Sauce
½ cup Black Olives, pitted and halved
¼ cup Capers
4 Tablespoons chopped fresh Basil
¼ teaspoon dry Oregano
¼ teaspoon freshly ground Black Pepper
1 cup shredded dry Mozzarella
1/3 cup freshly grated Romano Cheese
Makes 2 14” Pizzas
Prepare the Pizza Dough.
In a large skillet or sauté pan, heat half of the olive oil over high heat. Sear the eggplant, stirring often until it is brown, but not tender, 4-5 minutes. Scoop out and set aside. Reduce the heat to medium and in the remaining olive oil, slowly cook the onions, garlic and red pepper flakes until the garlic start to brown, 2-3 minutes. Add the eggplant to the onion mixture and cook over medium heat until the eggplant is soft, 15-18 minutes. Deglaze the pan with the vinegar, stirring to dislodge any flavorful brown bits that may have stuck to the bottom of the pan. Remove the pan from the heat and stir in the tomato sauce, olives, capers, basil, oregano and black pepper. Cool to room temperature.
Preheat the oven to 500 degrees. If you are using a pizza stone, place it on a lower shelf and preheat it with the oven. If you are using pizza pans, arrange the racks in the lower half of the oven.
Divide the pizza dough in half. Pat or roll the dough into a 14" round. Place the round on a wooden pizza peel or pizza pan generously dusted with flour or cornmeal. Spread the dough evenly with half of the eggplant mixture and top with ½ cup grated mozzarella cheese and 3 Tablespoons of grated Romano cheese.
If you are using a pizza stone, slide the pizza directly onto the preheated stone and cook the pizzas one at a time. Alternately, place the prepared pizzas on the racks. Bake for 8-10 minutes, until brown, crisp and bubbling. Remove the pizza form the oven, cut into wedges and serve hot.
To make a second pizza, repeat the steps with the remaining ingredients.