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Roasted Eggplant Pizza (gluten free)A delightful combin ation for the gluten-free p izza dough.
Makes about 6 servings, o ne 10-inch pizza
1 eggplant, cut into ¼-inch slices
4 garlic cloves, finely chopped
2 teaspoons olive oil
1 sprig fresh rose mary, broken in half
½ recipe glute n-free pizza dough , rolled into 10-inch r ound
(page 30)
½ cup prepare d pizza sauce (opti onal)
½ pound fresh mozzarella, sliced
¼ cup grated Par mesan
6 basil leaves
pinch kosher salt
pinch crushed red pepper
1. Toss together the eggplant, garlic, olive oil and rosemary and arrange in
a single layer on the baking pan. Adjust the rack to position 2 and put
the eggplant in the oven. Select Bake at 425°F for 25 minutes. Press
Speed Convection, then Start, to begin baking.
2. Once pizza dough is ready and rolled, place it on a well-floured pizza
peel or surface of an inverted sheet tray. Spoon the sauce, if using, in a
round onto the center of the dough. Arrange the eggplant evenly over
the sauce and layer with the fresh mozzarella and Parmesan. Tear the
basil leaves and scatter on the pizza along with the pinch of salt and
crushed red pepper.
3. Adjust the rack to position 1 fitted with the pizza stone. Preheat oven
450°F and stone by selecting Pizza, 6-inch fresh and set the time for
10 minutes. Once the oven beeps to signal it is preheated, slide pizza
into the oven. Check at five minutes before cooking time is finished so
that the pizza is not too dark.
4. Slice and serve immediately.
Nutritional information per serving:
Calories 260 (49% from fa t) • carb. 24g • pro. 9g • fat 14g • sat. fat 7g
• chol. 34mg • sod. 339mg • ca lc. 73mg • fiber 2g
Calzones - Three Ways We have provided three dif ferent fillings to get you st arted but this recipe
is so versatile, feel fr ee to be creative and think ou tside the “pizza box.”
Makes 6 calzones
1 pound pizza doug h (page 29)
3 cups filling (recipes follow)
water for sealing
olive oil for b rushing
1. Divide pizza dough into 6 pieces. On a lightly floured surface roll or
stretch the dough pieces into approximately 7 x 3½-inch-long ovals. Fill
the lower half of the ovals with about ½ cup of firmly packed filling (if
making the prosciutto filling it will be a heaping 1⁄3 cup per calzone).
2. Brush the outer edges of the lower dough half with water and pull the
top half over to cover the filling. With a fork, firmly press down around
the dough edges to seal. Brush the calzones with oil. If using the
prosciutto filling, cut a small slit into the top of the calzone to create
a vent.
3. Adjust the rack to position 2 fitted with the pizza stone. Preheat oven
and stone by selecting Pizza at 450°F for 12-inch fresh. Adjust the time
to 18 minutes. Once the oven beeps to signal it is preheated, transfer
the calzones to the oven, and evenly space directly on the stone.
4. Bake calzones until well browned and filling is hot. Remove from oven
with a pizza peel or large spatula and let rest for at least 5 minutes
before serving.