Eggplant + Artichoke Pizza

INGREDIENTS

  • 2-10 oz. pizza dough balls
  • 6 oz. flour
  • 4 oz. olive oil
  • 6 oz. mascarpone
  • 1 small eggplant
  • 8 artichokes
  • 2 garlic cloves
  • 2 tablespoons capers
  • 2 teaspoons black sesame seeds
  • 1 oz. shaved parmigiano
  • 1 oz. honey
  • 1 sprig tarragon

KITCHEN TOOLS

  • cutting board or pizza peel
  • 2 pizza stones or 2 cookie sheets (If you only have one cookie sheet or stone, you may cook one pizza at a time.)
  • spoon
  • chef's knife
  • medium bowl

PREP & COOKING INSTRUCTIONS

PREP TIME: 15 MINUTES

STEP 1: Pre-heat oven to 500 degrees with pizza stone or cookie sheet inside oven for optimal crispness. Pre-heat for at least 30 minutes before baking. If you are nervous to slide your pizza into the oven onto the stone/cookie sheet, then pre-heat the oven without your cookie sheet/pizza stone inside the oven so you can prepare your pizza on top without the advanced sliding technique.

STEP 2: Remove stem from eggplant and dice. Place diced eggplant into bowl, toss with olive oil and season with salt and pepper. Roast for 3-4 minutes or until slightly softened. Set aside to slightly cool.

STEP 3: Thinly slice garlic.

STEP 4: Remove tarragon leaves from the stem.

STEP 5: Take Pizza Dough out of refrigerator and let sit 10-15 min before stretching.

STRETCH PIZZA DOUGH

Watch our instructional pizza dough stretching video on our website www.veropizzaandpasta.com and read the dough stretching recipe card in your box before you begin. Hand stretching dough can be tricky, but fun! The video and recipe card will help you navigate this new technique. If this seems too complicated, you can use a rolling pin to roll out your dough into a 12” circle.

ASSEMBLE & BAKE PIZZAS

COOK TIME: 15 MINUTES

STEP 1: If you ordered Vero for 4 you will assemble your pizzas one at a time on your floured cutting board or pizza peel.

STEP 2: IF YOU RECEIVED A VERO FOR 4 SIZE KIT, PLEASE MAKE SURE YOU SAVE ½ OF YOUR TOPPINGS FOR YOUR SECOND PIZZA.

STEP 3: Place first hand stretched pizza dough on floured cutting board.

STEP 4: Pour .5 oz oil in the center of the crust. Using a pastry brush or the back of a spoon spread the oil over the dough with your border a ½” crust. Don’t get any oil on your board or your pizza will stick when sliding into the oven.

STEP 5: Distribute mascarpone evenly onto dough in small dollops.

STEP 6: Place roasted eggplant onto dough.

STEP 7: Place thinly sliced garlic onto dough.

STEP 8: Tear artichokes onto dough.

STEP 9: Sprinkle capers onto dough.

STEP 10: Sprinkle sesame seeds onto dough.

STEP 11: Season with salt and pepper.

STEP 12: Slide topped pizza from your cutting board or pizza peel onto your first pizza stone or cookie sheet. Technique: Hold your peel or cutting board near your pizza stone at a slight angle. Using your wrists shake the board back and forth until it’s loose enough to slide onto your pre-heated stone.

STEP 13: Assemble second pizza and repeat. Your first pizza will be done a few minutes before your second pizza.

STEP 14: Cook each pizza 8-12 minutes or until desired crispness and golden brown.

STEP 15: Let pizzas cool 2-4 minutes.

STEP 16: Slice pizzas into desired amount of slices.

STEP 17: Garnish with shaved parmigiano, tarragon and a drizzle of honey.

STEP 18: Enjoy your Pizza!

WINE PAIRING

Nero D'Avola is a Sicilian red wine with sweet tannins and plum and peppery flavors.

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