Pizza Melanzane

Ingredients:

½ pound long thin eggplants, thinly sliced
¼ cup olive oil
1 x 12 inch circle pizza dough
Cornmeal
1 batch tomato sauce, slightly seasoned with Cayenne pepper
1 ¼ cups mozzarella, chopped
16 black olives
1 tablespoon capers
4 tablespoons grated Pecorino cheese
½ tablespoon olive oil
Salt

Method:

1. Layer the eggplant in a colander, sprinkling salt on each layer. Leave to drain for one hour. Wipe off the salt with paper towels. Preheat the oven to 475° F.
2. Heat the olive oil in large frying pan, and quickly brown the eggplant on both sides, cooking in batches. Drain on paper towels.
3. Place the pizza dough on a baking sheet dusted with cornmeal and spoon the tomato sauce onto the dough, spreading it up to the rim. Arrange the eggplant in a circular pattern over the top, and then sprinkle with mozzarella. Sprinkle with olives, capers and Pecorino, and then drizzle with olive oil. Bake for 12 to 15 minutes, or until golden and puffed.

Thin Crust Pizza Dough (using bread machine)

Ingredients:

3/4 cup warm water - 100 to 110 degrees F (40 to 45 degrees C)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon active dry yeast
2 teaspoons olive oil

Method:

1. Pour the warm water into the pan of the bread machine, and add the flour on top of the water. Sprinkle with salt and sugar, and top with the yeast. Set the machine on the dough setting, and push the start button. When the machine signals that the dough is finished, transfer to a well-floured work surface.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Roll or stretch the dough out into thin crust about 14 inches across. Leave dough thick at the edge. Place the dough onto a 14-inch pizza baking sheet, and brush the dough with the olive oil.
4. Bake in preheated oven for 5 minutes before removing to top with desired ingredients for final baking.