Spicy Eggplant Pie

 

Ingredients

· 200 grams (2 small) Japanese eggplants, cut into 3/4-inch-thick rounds

· 1 ball of Pizza Dough, shaped and waiting on a floured peel (page 26)

· 70 grams (1/4 cup) Basic Tomato Sauce (page 34)

· 8 grams (1 1/4 teaspoons grated fresh ginger

· 1 medium garlic clove, chopped

· 4 grams (1 teaspoon) minced chili pepper (Thai, cayenne, or serrano)

· Generous pinch of fine sea salt

· 6 cilantro leaves, torn

· Extra-virgin olive oil, for drizzling

· 1 gram (1 tablespoon) dried aged bonito flakes

 

Steps

1) Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an electric variation, see page 18.)

2) While the oven preheats, place the eggplant rounds on a baking sheet and broil for a couple of minutes, just until the tops are lightly browned. Set aside to cool.

3) With the dough on the peel, spoon the tomato sauce evenly over the surface, leaving about 1 inch of the rim untouched. Sprinkle the sauce with the ginger, garlic, chili pepper, and salt. Distribute the eggplant rounds over the surface.

4) With quick, jerking motions, slide the pie onto the stone. Broil for 3 to 3 1/2 minutes under gas (somewhat longer with an electric oven; see page 18), until the top is bubbling and the crust is nicely charred but not burnt.

5) Using the peel, slide the pie onto a platter or serving tray. Distribute the cilantro on top, drizzle with oil, and sprinkle with the bonito flakes.

 

Makes: one 10-to-12-inch pizza

 

From: My Pizza: the easy no-knead way to make spectacular pizza at home

By: Jim Lahey