TO MAKE THE GRILLED EGGPLANT:
Cut the stem ends off the eggplant, then cut the vegetables
lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies
sheet and brush lightly-but thoroughly-with olive oil. Sprinkle
with salt and pepper. Turn the slices and repeat.
Heat a charcoal or gas grill.
Grill for about 2 minutes on each side, or until well marked and
quite tender (you may not need to leave them for the full 2 minutes
on the second side). Use tongs or a grilling spatula to remove the
vegetables to a large platter or cookie sheet.
TO MAKE THE WHITE MUSHROOMS:
Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.
Heat the oil in a skillet over high heat until it begins to smoke.
Add the mushrooms and toss to coat them with oil.
Lower the heat slightly and cook the mushrooms, stirring
occasionally, until all of the liquid has evaporated and the edges
begin to brown, 9 to 10 minutes.
Turn off the heat and sprinkle the mushrooms evenly with salt and
Use immediately, or cool and refrigerate for up to 3 days.
TO MAKE THE PIZZA:
Place a seasoned (or oiled) pizza stone in the middle of the oven
and preheat to 450 degrees Fahrenheit for at least 30 minutes.
Cut away the bottom of each broccoli stem at an angle. Starting
from that point, cut the stems into 1 1/2 -inch pieces, always
maintaining the same angle, stopping 2-3 inches from the tops.
Blanch the broccolini in rapidly boiling water for about 1 minute.
Using a wire skimmer, remove the broccolini and immediately plunge
it into an ice-water bath to stop the cooking and retain the bright
green color. Once the broccolini is cool, drain and pat dry.
Heat a small, heavy frying pan over high heat. Place the corn
kernels in the pan and roast them, stirring often, for about 10
minutes. Remove from the heat and sprinkle with salt and pepper.
Separate the rings of the onion. Drain the tomatoes well and cut
halves into julienne strips.
Roll and shape the dough into one 13-inch or two 9-inch circles and
place on a floured pizza peel. If you are more comfortable working
with one piece of dough at a time, you can shape and dress the
second piece while the first is in the oven. If making 2 pizzas,
split all the toppings in half.
Spread the sauce to within 1 inch of the outer edge of the dough.
Reserve 1/3 cup of the mozzarella and distribute the rest over the
sauce, reserving a small amount, to within 1/2 inch of the outer
edge of the dough. Spread the eggplant over the cheese, followed by
the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the
corn over the other vegetables and top with the broccoli.
Sprinkle the remaining mozzarella over the pizza. If using goat
cheese, break it into small pieces and distribute over the pizza.
Transfer the pizza to the oven to the oven and bake for 8 to 10
minutes, or until the crust is golden brown and the cheese at the
center is melted and bubbly. Slice and serve.
Makes One 13-inch Pizza or Two 9-inch Pizzas
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1098g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 570 (56%)|
|Amt Per Serving||% DV|
|Total Fat 63.3g||84 %|
|Saturated Fat 36.7g||184 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 152.6mg||47 %|
|Sodium 3017.3mg||104 %|
|Potassium 1154.6mg||30 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 29.2g|
|Protein 82.6g||118 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1014
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