Pizza with Roasted Eggplant, Sausage and Provolone
Pizza con le Melanzane Arroste, Salsiccia e Provolone
Makes 2 14” Pizzas
Prepare the Pizza Dough. Prepare the Pizza Sauce.
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 a pizza pan, arrange the racks near the center of the oven.
Sprinkle the eggplant pieces with the salt and place in a colander to drain. Cover with a dish and place a heavy weight, such as a few cans of tomatoes, on top. Let the eggplant drain for 15 minutes to remove the bitter juices, then pat dry with a paper towel.
Toss the eggplant with 2 tablespoons of the olive oil and spread the cubes in a single layer on a baking sheet. Roast the eggplant for 10-15 minutes or until well browned and tender. Remove from the baking sheet and cool to room temperature.
Heat the remaining oil in a skillet over medium-high heat. Brown the sausage in the hot oil, using a spoon to break it up as it cooks. When the sausage is cooked through, drain it well on absorbent paper. Set aside.
To make the pizza, divide the dough in half. Pat or roll the dough into a 14” round. Place the round on a wooden pizza peel or a pizza pan generously dusted with flour or cornmeal. Spread the dough evenly with ¼ cup of the sauce and top the pizza with half of the prepared ingredients in the following order: eggplant, diced provolone, sausage, mozzarella, and shredded provolone.
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 pizza in its pan on a middle rack. Bake for 8-10 minutes, until brown, crisp and bubbling.
Remove from the oven, let cool for 2-3 minutes and slice into wedges. Serve hot. To make a second pizza, repeat the steps with the remaining ingredients.