Pizza!

I am still doing my best to tackle the weekly mix of veggies from our CSA box. The eggplant has been the most recent veggie that has been causing me problems. Last week I threw it in a stir fry and tonight in made it on a pizza. It was great! This crust recipe is one our family has been using for a while now. It is very "bread-like" so if you like crispy crust, this isn't for you. Honestly, it's great at my house because it's soft enough that the baby can actually chew it. I think Abby has a recipe for crispier crust. Maybe she'll post it!



Whole Wheat Pizza Crust
1 pkg active dry yeast
1 cup warm water
1 1/2 cups whole wheat flour
1 1/2 cups white flour
2 tsp sugar
1/2 tsp salt
2 Tbs olive oil

Dissolve yeast in warm water. Allow to rest 5 minutes. Stir in whole wheat flour, surgar, salt, olive oil, & 1 cup white flour. Knead in remaining ingredients & remaining white flour by hand, about 5 minutes.

Spray a medium sized bowl with no-stick cooking spray. Place pizza dough in bowl and turn to coat. Cover and allow to rise in a warm place for 15 minutes. Spray one 14 inch pizza pan or 2 10 inch pans to cooking spray. Stretch crust to fit pan and flute outer edges to hold fillings. Top as desired. Preheat oven to 425. Bake until cheese is melted & crust is browned.

You can top this with whatever tastes good to you. For the eggplant pizza I made tonight. Slice one small eggplant into 1/4 inch slices. Place on foil lined baking sheet. Sprinkle with salt & brush with olive oil. Broil for 5 minutes, flip slices and broil for another five minutes. Use as you would any other pizza topping. I also added yellow tomato, onions, & nearly white bell pepper.