Prep Time:2 hours
Cook Time:3 hours
Serving Size: 4
Ingredients:
7 ½ cups all-purpose flour (approximately)
1 pk dry active yeast
2 1/2 cups water, warm (90-115ºF)
1/2 Tbsp +1 tsp salt
1 Tbsp extra virgin olive oil
All-purpose flour as needed
1 eggplant, peeled and cut into very thin slices
16 fresh garlic cloves
1 Tbsp extra virgin olive oil
20 thin slices prosciutto ham
4 rounds fresh mozzarella cheese, cut into slices
4 tbsp of pesto (jarred)
Procedures:
Pre-heat oven to 350ºF—increase to 550ºF.
Pizza Dough:
POUR warm water into a bowl. Add yeast. Using a wire whip, whisk to completely dissolve yeast. Set aside for about 5 minutes, or until yeast activates. Add 1 cup flour, salt and extra virgin olive oil. Mix well. Add remaining flour 1 cup at a time until dough is soft and springy. Dough should turn into a ball. If dough is too dry, add a very small amount of water. If it becomes too wet, add a small amount of flour.
PLACE ball of dough on a floured board and cover with a dry towel. Allow to sit until ball doubles in size.
CUT risen dough into 4 equal pieces. Again, roll into balls and allow to rise*.
Roasted Garlic Cloves:
PLACE garlic cloves in a small pan. Add 1 Tbsp extra virgin olive oil and evenly coat each clove..
BAKE at 350ºF for 45 minutes. Remove and allow to cool.
PIZZA:
PLACE dough ball on floured board. Using hands, flatten and spread out to form a circle.
SLIDE pizza dough onto a pizza pan or parchment paper.
PLACE fresh mozzarella slices on pizza. Add sliced eggplant and roasted garlic cloves.
BAKE at 550ºF for 5-6 minutes, or until crust is golden brown. Remove from oven and add prosciutto slices. Top with spoonfuls of pesto.
*If not using dough immediately, wrap each ball with plastic wrap and refrigerate until ready for use. Once ready to use, remove from refrigerator and bring to room temperature.
Source: olivegarden.com
