Grecian-Style Cornmeal Pizza With Almond Mozzarella
My latest discovery at Trader Joe’s grocery was this pack (of 2) of 8-inch pizza crusts. Not just any pizza crust, but cornmeal crust. Who says you can’t have your pizza and your cornbread too? Just next to the pizza crust, a package of grated almond cheese was staring at me. I couldn’t resist the temptation. So then off I went picking up some Chinese eggplants from a nearby Asian grocery store, with the intention of making some home-made eggplant pizza. And in just a few minutes, there it was on my dining table: gluten-free and lactose-free pizza with tomatoes and Grecian-style eggplant!
I’m never going back to the traditional wheat flour dough again, at least not when making my home-made pizza!
3 Chinese eggplants, stems removed, sliced in half lengthwise, then sliced crosswise in 3-inch pieces
1 can stewed tomatoes
1 medium yellow onion, chopped
5 cloves garlic, peeled and minced
1/2 tsp curry powder
1 tsp dried parsley
1/3 tsp red chilli powder
2 tbsps Olive oil
1 tsp sesame oil
One 8-inch corn meal pizza crust
1 cup grated almond mozzarella cheese
Pre-heat oven to 425 degrees. In a large pan or wok, heat Olive oil over medium-high heat. Add garlic and cook until golden brown. Add onions and stir until fragrant. Add tomatoes and cook for one minute. Add eggplants and continue cooking until they become tender, gradually reducing the heat to a simmer. Add curry powder, dried parsley and chilli powder. Mix well. Sprinkle sesame oil over mixture. Remove from heat. Place the almond crust on a shallow oven pan. Spread half of the cheese over the almond crust. Spoon the eggplant mixture over the cheese, then spread the remaining cheese over the eggplant mixture. Place the pizza in the oven and bake for about 12-14 minutes. Remove from heat, slice and serve warm.