Stuffed Foccacia With Roasted Eggplant And Oregano
Serves: 5
Kirstin Bosco
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
54
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Pizza Dough (prepared)3 cup
Tomato Sauce1 small
Oregano Leaves (bunch fresh)450 g
Mozzarella (sliced)3 tbsps
Freshly Grated ParmesanDirections:
1
Preheat oven to 475 degrees F
2
Slice eggplant into 1/2-inch slices
3
Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry
4
Brush them with olive oil, sprinkle with thyme, and season with pepper
5
Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes
6
Let cool
7
Separate the dough into 4 rounds
8
Roll them out into 8 to 10-inch circles
9
Brush 2 of them with olive oil and lay half the eggplant in the middle of each
10
Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan
11
Top each with a round of dough and crimp the edges to make a seal (like a pie)
12
Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan
13
Position your oven racks to the upper most and lowest positions
14
Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F
15
Carefully remove the sheets and dust them with cornmeal
16
Transfer the rounds to the baking sheets and brush each with some olive oil
17
Bake until the crusts are light brown on the bottom, about 20 minutes
18
When slightly cool, slice like a pie into 8 wedges