Vegetarian pizza with Japanese eggplant and goat cheese


Makes one 13-inch pizza or two 9-inch pizzas

Veggie pizzas take all sorts of toppings, and CPK's have certainly evolved over

the years. This pizza is extremely satisfying because of the "meatiness" of the grilled eggplant and the tartness of the goat cheese.


• Baby broccoli (broccolini)                                        1 bunch

• Frozen corn kernels                                                  1⁄2 cup, thawed

• Kosher salt                                                                Pinch

• Ground black pepper                                                 Pinch

• Red onion                                                                 1⁄2 small, thinly sliced

• Sun-dried tomatoes in olive oil                                4 halves or 4 tablespoons julienne strips

• Traditional or Honey-Wheat Pizza Dough               1 pound

(pages 14, 17)

• Marinara/Pizza Sauce (page 21)                               6 tablespoons

• Mozzarella cheese                                                     7 ounces, grated (2 1⁄3 cups)

• Grilled Japanese eggplant (page 120)                       2 eggplants, cut per the recipe

• Sautéed White Mushrooms (page 122)                    1⁄2 cup

• Goat cheese (chevre; optional)                                 2 ounces


1. Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450° F, at least 30 minutes.

2. 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 to 3 inches from the tops.

3. 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.

4. 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.

5. Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne


6. Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel (see page 18 for instructions on handling and shaping pizza dough). 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.

7. 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.

8. Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.

9. Transfer the pizza 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.