pizza

After we came back from Italy, my family and I thought it would be quite a while before we ate pizza again. But, somehow, I found myself making pizza five days after returning! I made a few plain cheese and a few with eggplant slices. They were especially flavorful because I brushed the dough with garlic oil (made by sauteing some minced garlic in olive oil) prior to adding the sauce, cheese, and toppings.

(To prepare the eggplant slices as a pizza topping, I precooked them. First, I brushed each slice (about 1/4-inch thick) with olive oil, seasoned them with salt and pepper, and roasted them in a 400 degree oven for roughly 10 minutes, to remove excess moisture. Then, I panfried them in olive oil until they were tender and golden.)