Personal Pizzas

I like the idea of having several pizzas to choose from and having a piece from different ones. Tonight, I made an easy staple combined with a new pizza. We had a pepperoni and mozzarella, a pepperoni, mozzarella, and green pepper, and a broiled eggplant and tomato summer pizza. I found both the recipe for the dough and the eggplant pizza in the Bride and Groom cookbook from Williams Sonoma (which is a great cookbook).

First the pizza dough-this recipe makes 6 individual pizzas, so I halved it for Michael and I and we have leftovers. I am writing the whole recipe. I think these would be fun for a crowd if you made every one very different.

1 1/4 cups warm water

2 envelopes active dry yeast

2 tsp red wine vinegar

3 Tbsp olive oil, plus more for greasing

4 cups flour, plus more for dusting

2 tsp sugar

1 Tbsp salt

Combine the water, yeast, vinegar, and 3 Tbsp olive oil in the bowl of a stand mixer fitted with the dough hook (and this marked the official first time I have used the dough hook attachment-I get really excited to use new kitchen things). Mix on low speed until just blended, about 30 seconds. In a separate bowl, stir together the remaining 3 cups flour, the sugar, and salt until well blended. Add the flour mixture to the wet dough mixture in 3 batches, beating on low speed after each addition until thoroughly combined. When all the flour has been added, raise the mixer speed to medium and mix for 2 minutes more. The dough should pull away from the sides of the bowl, come together in a ball, and feel soft to the touch.

Place the ball of dough in a well oiled bowl and turn it several times to coat the surface lightly with oil. Cover the bowl with a clean kitchen towel. Let the dough rest at room temperature for 30 minutes. Divide the dough into 6 equal parts and roll each piece into a smooth ball. Place the balls on a baking sheet and cover with a damp kitchen towel. Allow the dough to rest for 10 minutes. Use immediately or refrigerate for up to 4 hours. *If you choose to refrigerate the dough, take it out 30 minutes before using it to bring it to room temperature. Using your hands and a rolling pin, roll and stretch each ball into an 8 inch round.

For the pizzas:

Eggplant & Tomato Pizza

1 eggplant (cooked the whole thing, but had way more than needed)

1 Tbsp olive oil

salt and pepper

flour for dusting

one pizza dough round

fresh mozzarella cheese

1 tomato, sliced 1/4 inch thick

3 Tbsp bread crumbs

2 tsp chopped fresh oregano (I used 1 tsp dried)

2 tsp chopped fresh parsley

1 small clove garlic, minced

1 Tbsp grated Parmesan cheese

1 Tbsp olive oil

Slice off the stem end of the eggplant and cut the eggplant into slices 1/4 inch thick. Brush both sides of each slice with olive oil and lightly season with salt. Place the eggplant on a broiler pan and broil for 2 minutes, turn the pieces over, and broil for 2 minutes more. Let cool slightly, then cut on the diagonal into strips 1.5 inches wide. Season with pepper.

Place a pizza stone in the oven and preheat to 500 degrees. Lightly flour a wooden pizza peel and place the dough round on it. Tear the mozzarella into bite-sized pieces. Scatter the mozzarella evenly over the dough. Arrange the tomato slices on top of the mozzarella. Layer and intersperse the eggplant with the tomato and mozzarella. In a bowl, stir together the bread crumbs, oregano, parsley, and garlic. Sprinkle the bread crumb mixture with Parmesan, season with 1/2 tsp salt, and drizzle with olive oil.

Slide the pizza from the wooden peel onto the stone in the oven and bake until the crust is crisp and toppings are cooked 10-15 minutes. Use the peel to transfer the pizza to a serving plate.

For the other pizzas-I used pizza sauce, the fresh mozzarella, green bell pepper, and pepperoni. I don't LOVE eggplant, but I have been pushing myself to retry things and expand what I eat. I thought this pizza had great flavor and will make it again, but might sub the eggplant out...just a personal preference.