SERVES 4
INGREDIENTS
1 recipe pizza dough or store bought dough
1 recipe roasted red pepper pesto
1 medium eggplant, peeled and cut into 1/2" cubes
5 tablespoons olive oil
1 tablespoon Taste #5 Bomba! XXX tomato paste
1 teaspoon Taste #5 Original Umami paste
Juice of 1/2 lemon
kosher salt and freshly ground pepper
1 cup fresh arugula
1 tub of mozzarella bocconcini, cut into 2-3 slices each
Taste #5 Umami Pepper
METHOD
FOR THE EGGPLANT
Preheat oven to 450ºF (230ºC).
Spread the cubed eggplant on baking sheet and give a good sprinkle of kosher salt.
In a bowl large enough to hold the cubed eggplant, whisk the olive oil, lemon juice and Taste #5 Bomba, Taste #5 Original together until emulsified.
Toss the eggplant in the dressing until its well coated.
Spread the seasoned eggplant on a lined and lightly oil or coated with cooking spray baking sheet. Give a good grind of black pepper.
Roast in the hot oven for 35-45 minutes until the eggplant begins to char and caramelize.
Remove and cool for for 15-20 minutes.
FOR THE PIZZA
Preheat oven to 450ºF (230ºC).
Rolland stretch dough out to a nice round of about 1/2 thickness.
Bake on lowest rack of ovenfor 10-12 minutes, until crust is golden brown.
Remove from the oven and spread 3/4 cup of pepper pesto over the crust.
Strew the eggplant evenly across the pizza.
Distribute the mozzarella slices evenly.
Return to the oven for 3-5 minutes until the cheese is melted.
Remove from the oven.
Strew the arugula across the pizza.
Drizzle a little very good olive oil, a squeeze of lemon and a good grind of black pepper.
Cut and serve.
NOTE: If you like, make a simple dressing of lemon juice and olive oil and dress the arugula. A little sprinkle of flaky salt and a grind of pepper and the dressed arugula over the pizza. It's entirely a matter of preference.
