Eggplant Pizza

epicurious.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

1 large eggplant (1 ¼ pound)

About 3 tablespoons olive oil

subheading: For dough:

1 (¼-ounce) package fast-acting yeast

⅔ cup warm water (110 to 115°F.)

1 ⅔ cups all-purpose flour

½ teaspoon salt

2 tablespoons olive oil

3 ounces grated mozzarella (¾ cup)

¾ ounces grated Asiago or Parmesan (¼ cup)

2 tablespoons olive oil

2 tablespoons minced garlic

½ teaspoon dried hot red pepper flakes

Directions at epicurious.com

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