Sicilian Pizza [WF/GF/DF/V]
Make this pizza gluten-free by topping a wheat-free pizza crust instead of the baguette, and dairy-free/vegan by using cheese substitute. For best results, use fresh, high-quality bread.
Makes 6 servings
Ingredients
1 (1-pound) whole wheat baguette, halved horizontally
3 tablespoons extra-virgin olive oil
1 medium eggplant, peeled, diced
4 cloves garlic, minced
1/2 cup dry red wine or vegetable broth
10 jumbo pitted ripe olives, halved
1 teaspoon finely chopped, seeded small hot pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh oregano
4 ounces (1 cup) shredded mozzarella cheese or nondairy alternative
Instructions
Heat oven to 400°F. Rub cut sides of bread with 1 tablespoon olive oil; place on baking sheet. In skillet heat 1 tablespoon olive oil until hot; sauté eggplant and garlic over medium-low heat until eggplant softens, about 8 minutes. Add wine, olives, hot pepper, salt and black pepper; cook 4 minutes. Spread mixture over bread; sprinkle with oregano and cheese. Drizzle remaining olive oil on top. Bake until cheese is melted and pizza is hot, about 15 minutes.