Campania Style Eggplant, Artichoke, and Mushroom Pizza Recipe

Campania Pizza Recipe

Recipe by Paggi Pazzo

Campania Style Eggplant Pizza Recipe
Published: February 20, 2012

Prep time: 40 min
Cook time: 20 min
Total time: 1 hour
Yield: 8 slices
Calories per serving: 612
Fat per serving: 17.8g

Ingredients

• 12 ounces crushed tomatoes (San Marzano)
• 4 ounces fresh mozzarella
• 4 ounces scamorza
• 3 tablespoons Grana Padano
• 3 cloves garlic
• 3 tablespoons olive oil
• 2 teaspoons oregano
• 16 ounces fresh dough
• handful of flour
• pinch of salt and pepper
• 6 thin slices of pancetta
• 1/2 cup white mushrooms
• 1 baby Italian eggplant
• 1/4 cup marinated artichoke
• 1 small white onion

Cooking Directions

1. In order to make the sauce, add oil to pan at medium heat for 2 minutes.
2. Add garlic and cook for 3 minutes before adding crushed tomatoes, salt and pepper, then let cook for 30 minutes at low heat
3. Preheat oven to 425 degrees
4. While sauce is slowly cooking, add flour to top and bottom of dough (store bought or homemade dough)
5. Begin to poke and stretch dough slowly to flatten out
6. Take dough roller and spread dough out but not too thin with edges slightly rolled to create a thick crust
7. Lightly brush pizza stone with olive oil and place dough on stone
8. Add sauce to pizza dough after sauce has cooked for 30 minutes
9. Chop fresh mozzarella and scamorza into little chunks and spread across pizza, topped with pancetta
10. Chop mushrooms and onions and spread across pizza followed by thinly sliced eggplant and chopped marinated artichoke
11. Sprinkle with oregano and grated Grana Padano
12. Cook for 20 minutes, until cheese is slightly browned and crust is crunchy
13. Take pizza out and let cool for 5 minutes before slicing
14. Ready to serve!