My wife’s grandpa gave us a gigantic (seriously) block of fresh mozzarella, and while we will be using it in a variety of different ways here on Olverindulgence, we’re going to start with pizza for a few reasons. 1. We DVRed some Women’s World Cup…and sports and pizza go together like peas and carrots, 2. We haven’t done pizza in a little while, and 3. When you have this much cheese, pizza is a great way to start using it up.
We are using freshly made Classic Pizza Crust (with slightly scaled down amounts to make a thin crust pizza) and jarred tomato sauce that we’re jazzing up (ran out of time to make the sauce from scratch, and so this was a nice happy medium). However, play around with different crusts and sauces! It’s hard to go wrong when you’re combining pizza, eggplant, basil, and lots of garlic.
Time: 30 Minutes
- Pizza Crust/Dough
- Tomato Sauce
- Place your pizza stone in the oven, and preheat it to 425 degrees F.
- While the pizza stone heats, thinly slice your eggplant, and cut your mozzarella
- Then, pour some of your tomato sauce into a bowl, and grate some fresh garlic with a microplane grater (or add in garlic powder, onion powder, oregano, red pepper flakes…whatever you like) to make your sauce unique and customized to your tastes.
- When your oven is heated, place your crust/dough on the stone, and then spread your jazzed up tomato sauce on top.
- Add your sliced eggplant and basil on top of the sauce, and top everything off with mozzarella.
- Throw your pizza stone in the oven until your cheese is melted, your eggplant is soft, and your crust is crispy!
- Plate, devour, and enjoy!