- #Grilled eggplant stacks with basil chiffonade cracked#
- #Grilled eggplant stacks with basil chiffonade skin#
Waaaaaa Laaaaaaaa! You are going to LOVE this dish!Ĭheck out this fresh, colorful, delicious and simple flat bread recipe by Alexia featuring Brooklyn Bred's traditional Pizza Crust! Top with lots of fresh Basil (Slice Basil chiffonade style)ĭrizzle your stacks with Extra Virgin Olive Oil and Balsamic Glaze!
#Grilled eggplant stacks with basil chiffonade cracked#
Next, Add a 1/4 in slice of your fresh Mozzarella (Season to taste with Sea Salt, Cracked Black Pepper). Lay down a piece of Eggplant onto a dish. Season your Tomatoes to taste with Sea Salt, Cracked Black Pepper. (Turn 1/2 way through to ensure both sides are golden brown and the Eggplant is tender). Roast the Eggplant for 20-30 minutes until golden brown. Next, drizzle your Eggplant with Extra Virgin Olive Oil.
Season your Eggplant to taste with Sea Salt, Cracked Black Pepper and Garlic Powder. Next, layer your Eggplant onto the cookies sheet in a single layer. Spray a large cookie sheet with some cooking spray.
#Grilled eggplant stacks with basil chiffonade skin#
Next, cut off both front and back stems (Leave skin on).Īvoid the seedy pieces they are bitter to taste. Pop back into your 400 degree oven and bake until the cheese is melted and bubbly. Next, drizzle with extra virgin olive oil. Next, grate on some parmigiano reggiano cheese. Ladle on your pizza sauce and spread evenly around your par-baked pizza crust leaving a 1/2 inch crust. Lastly, drizzle in the extra virgin olive oil and stir well. Next, fold in your grated pecorino romano cheese. Garlic salt, garlic powder and cracked black pepper. To start, add the can of Pastene kitchen ready tomatoes into a large bowl, season it up to taste with ****TIP - You do not pre-cook this pizza sauce it cooks right in the oven. Pop your dough into a preheated 400 degree oven for about 10 minutes until the dough is par-cooked. You will be pre-cooking the dough prior to adding the toppings to achieve that crispy crust. (This will release steam and allow the dough to cook evenly). Next, using a fork poke holes in the dough. Stretch your dough evenly on your cookie sheet. The dough should be very easy to work with after you let it rise. The dough is ready when it doubles in size, is very puffy and room temp. Squeeze out all of the air in your dough and form a tight ball.Īdd your dough to a cookie sheet and drizzle both sides with olive oil.Ĭover your dough with some saran wrap or a dish towel for a couple of hours prior to use. When working with either store bought or homemade you will need to let your dough rise. Put your pie into your pre-heated oven and bake for about 1-1 1/2 hours until golden brown.Īlexia's make at home Margherita Pizza recipe!īlock for grating Parmigiano reggiano cheeseĢ cups small buffalo mozzarella balls (cut in 1/2) (This will help the crust become golden brown). With a fork poke holes in the top so it can breath when it bakes and rub with Whole Milk. Next, roll out the other 1/2 of your dough for the top Crust.Ĭover filling with Crust and remove excess edges. Next, add your filing and spread it evenly press it down and fill to the top. (cut off excess edges - they should come off easily).
Place the dough into your pyrex Pie plate. Using a rolling pin roll out your dough until fairly thin this will be used for the bottom crust. Use butter or cooking spray to grease a 9" pyrex Pie plate. Season to taste with Cracked black Pepper. Mix in the grated Pecorino Romano Cheese. When your dough is ready and not sticky to touch wrap your Dough in saran wrap and let it rest for 30-45 minutes.Ĭut all the Meats and Cheeses in small cubes and combine them in a large bowl. ***If you feel your dough is to wet add some more flour, if you feel your dough is to dry add in some more milk. Next, add the eggs and let them mix well.Īdd enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let the flour absorb all the butter and salt. In a stand mixer, add the flour and cold butter (cut your butter into 1/4 inch slices).
1/4 lb Parma Prosciutto cut into thin ribbonsģ/4 lb sweet ground Italian Sausage **out of the casing (Cook in advance the Sausage needs to be fully cooked when adding it to the other ingredients).
0 kommentar(er)
