Late Harvest Pizza
SERVES 8
Eggplant, Roma tomatoes, pesto, and all of the trappings of a late-August Italy make this pizza a sure-fire family favorite. Use Havarti with Caraway for a grown-up flavor kick. This is about as rustic as it can get in your kitchen!
Ingredients
1 16-ounce ball pizza dough
Corn meal for sprinkling
1 large onion, peeled and thinly sliced
2 tablespoons olive oil
1 Italian eggplant, thinly sliced
4 Roma tomatoes, thinly sliced
1/4 cup basil pesto
3/4 cup shredded Dofino® Havarti with Caraway
6 basil leaves
Pizza pan or stone, and pizza peel
Methods
1. Preheat oven to 425°F. If using a pizza stone, put in oven while preheating.
2. Roll pizza dough into a 12-inch circle. Sprinkle peel with cornmeal and transfer dough. Set aside until ready to use.
3. Heat olive oil in a heavy skillet. Add sliced onions, stir and cook on medium heat until onions begin to look translucent. Lower heat, and continue to cook, stirring occasionally, until onions are a deep brown
color, about 10 minutes. Set aside.
4. Top pizza, beginning with a layer of cooked onion, followed by a layer of eggplant and then a layer of tomatoes. Cover with cheese.
5. Bake until top is golden brown, about 15 minutes.
6. Cut into wedges; serve either warm or room temperature.
