Eggplant & Zucchini Pizza (with bacon)


Crust (makes 2 crusts):
1 package yeast
1 cup warm water*
1 tab. sugar
2 tab olive oil
1/2 tsp. salt
2 1/2 cups flour

Let the yeast dissolve in the water and then stir in the other ingredients.  Knead 3 to 4 minutes (you can add a little more flour if it feels too sticky)  and stretch the dough onto 2  12″ pizza pans that have been sprayed with cooking spray.  Put them in a warm place to rise while you do the rest of the prep.  (I turn the oven on for just 3 minutes, then turn it off to warm it a bit and set the pizza crusts in there to rise).

4 slices bacon
1 Chinese eggplant, cut in small chunks
1/4 cup olive oil
2 cloves garlic, minced
6 oz. mozzarella, grated
1/2 cup red onion, chopped
1 cup cilantro, chopped
1 zucchini, grated

Cut the bacon to tiny bits and cook it up in a nonstick pan.  When it’s done remove it from the pan to a paper towel to drain.  Toss the chunks of eggplant into the pan and brown it in the bacon drippings .

Mix together the olive oil and minced garlic, Then on the pizza crusts, that have been rising for 10 or 15 minutes, spread the garlicky olive oil with the back of a spoon clear to the edges.  Sprinkle on the cheese.  Then top with red onion, eggplant, cilantro, zucchini and then bacon.

Pop it all into a 375 degree oven for 15 to 20 minutes until the crust is golden.  Eat it piping hot and I promise it will be delicious.


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