The Pioneer Woman Tasty Kitchen
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PW’s Favorite Pizza

4.75 Mitt(s) 4 Rating(s)4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5

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Level: Easy

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Description

Let’s face it: I have a long list of favorite pizzas. This one’s delicious, thin, and loaded with eggplant and grape tomatoes. Chick food to the max!

Ingredients

  • FOR THE CRUST (MAKES TWO CRUSTS):
  • 1 teaspoon Active Dry Or Instant Yeast
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Extra Virgin Olive Oil
  • _____
  • FOR THE PIZZA:
  • 1 whole Large Eggplant (or Two Medium Eggplants)
  • Kosher Salt, For Sprinkling
  • 1 pint Grape Tomatoes
  • 2 cloves Garlic, Minced
  • 8 ounces, weight Fresh Mozzarella Cheese, Sliced Very Thin
  • ½ cups Freshly Grated Parmesan Cheese
  • Extra Virgin Olive Oil For Drizzling
  • Freshly Ground Black Pepper

Preparation

TO MAKE THE CRUST:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

TO MAKE THE PIZZA:

Preheat oven broiler.

Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.

Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.

Slice mozzarella very thinly.

Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)

Preheat oven to 500 degrees.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

4 Comments

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Kinsey on 4.5.2010

This is now my go-to crust! I made the pizza, but left out the tomatoes and it was delicious.

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tracybakesalatte on 3.22.2010

WOW! This really is the best crust! I will use it for everything. I just made it as specified in this recipe (maybe my favorite too). The other night, I made the BBQ chicken pizza with a different crust. Never again! This will be my go to pizza crust! Thanks Ree!!

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krisd on 2.19.2010

I made the dough last night and had the kids make individual pizzas, while I made a hawaiian and sauteed veggie pizza – the crust was fabulous! Thanks for sharing!

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culinarycapers on 2.17.2010

Wonderful recipe, I have used roasted cherry tomatoes and eggplant as a pasta sauce for years, but tonight I am making this pizza!

4 Reviews

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stephanie june on 11.8.2010

i can totally see why this would be your fav pizza. so delicious, and that step with the eggplant really makes all the difference. i’ve even just use the eggplant tomato and garlic for some quick simple pasta!

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mgivhanmason on 8.15.2010

I love this recipe. Definatly a great summer pizza! I’m getting hungry now just thinking about it. I roasted the tomatoes a bit longer til they got a little caramelized and they were so sweet on the pizza. I also added the minced garlic directly to the pizza crust with a little olive oil instead of roasting it with the tomatoes cause it burns pretty quickly.

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danielle14 on 5.29.2010

AMAZING!! This is seriously the best thing I have ever made. I literally closed my eyes after the first bite so I could savor the amazingness of this pizza!

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Stef at TooMuchToDoSoLittleTime.com on 5.17.2010

I had been in search of a basic pizza dough recipe. This one is one I build on as my “base” (I have tweaked it and how I use it).

It is so easy to make and does get better with age. I have never used it after 24 hours. You should plan ahead as it takes 4 days for the best flavor.

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