Since Joe is an Italian Stallion of a man, we don’t eat pizza too much at home because his parents own an Italian Restaurant, where pizzas are being flipped left and right. We also don’t eat pizza because Joe likes to stay away from carbohydrates with his diabetes. His diabetes have been really under control the last few years (wonder how that happened, hint, hint) and he has introduced again more carbohydrates into his diet. It has worked out well because as we all know, things in moderation are key. Of course, it’s just finding that happy medium. Anyone else find it hard to keep things in moderation when it’s something you love? For me, it’s sweets. I am working on it though, I really am.
Well, back to the pizza, Joe and I grilled this pizza and put our favorite toppings on it: eggplant, pesto and goat cheese. It was not only scrumptious, but we didn’t have to turn on the oven on a unbearably hot day! Cheers to us. Read on for the recipe…
Eggplant & Goat Cheese Pizza
Serving size: makes 2 pizza dough shells
- 1 package active dry yeast
- 1 cup lukewarm water
- 2 cup all purpose flour (could do 3 cups a-p flour)
- 1 cup brown rice flour
- 1 tsp salt
- 5 to 6 Tbsp olive oil, divided
- 1 eggplant
- 2 cloves garlic, minced
- 1/2 cup jarred pesto
- 1/2 cup goat cheese
- In small bowl, combine yeast and lukewarm water.
- Cover with Saran wrap and allow small bubbles to form – 10 to 12 minutes.
- In a food processor, mix flours, salt and 3 Tbsp olive oil (add 1 more Tbsp oil if needed).
- Next, add yeast mixture and create dough (ball will form).
- Remove from food processor, and kneed with hands on floured surface for 2 minutes.
- Oil inside of large bowl and place dough inside.
- Cover and let rise 1 hour.
- Cut dough into 2 smaller balls and let rise again on counter for 30 minutes.
- Freeze one dough ball if you like, and shape other into circular pizza.
- Transfer pizza onto baking sheet (used one with no edges)
- Meanwhile, in saute pan, sauté eggplant, garlic and 2 Tbsp olive oil until eggplant is softened/browned.
- Swirl pesto on top of pizza dough.
- Add sprinkled goat cheese on top of pesto.
- Grill pizza on baking sheet on medium low heat for 10 minutes, watching carefully.
- Remove from baking sheet, gently sliding off and add sautéed eggplant to pizza and cook 3 to 5 more minutes, turning to low heat if needed.
- Slice pizza and ENJOY!