Eggplant Zucchini Pesto Pizza

Statistically, most people in North America, when posed the question, “What’s your favourite food?” Many or most would say pizza. But what they’re referring to, is often the kind that comes to your door when you make a phone call, or the type that comes in a box out of the freezer. That is not pizza. That is utter… (sorry to be crass) crap. Many admit it when they eat it that pizza is very bad for you but shrug in indifference because, yes it does taste good in a fast food sort of way. People like it because of the processed meats, sugary tomato sauce with MSG, pounds of fatty cheese and all white bread that’s all manufactured, chemically enhanced and designed to taste good, so what’s not to like? Pizza can be so bad for you in the North American derivative as we butcher (in the bad sense) the original version of all foods from the way they were meant to be. For example: Chicken enchiladas were meant to be made with slow cooked chicken and home made chicken stock and lovingly caressed with spiced sautéed fresh vegetables and herbs and a good quality cheese. And now? You can get it in a package in 7/11 for a mere couple dollars. Same thing with Pizza.

Pizza was originally made by Italians and when I imagine it, I think of the Nonna’s: the grandmothers as they carefully mix the dough, knead it until soft and elastic, leave it on the stove to rise while they yell and chase after the kids then stretch it out to be a thin even base. Then they would put a lot of just one or two ingredients, such as prosciutto and mushroom or Roma tomatoes and pesto on top of a generous, but not too saucy layer of tomato sauce and baked in a wood burning oven until the crust is crisp and golden around the edges, and the cheese is ooey gooey melted and perfectly cooked. That’s what pizza is supposed to be.  Now, don’t get me wrong… when my hunger surpasses my judgement, I did and sometimes do eat some terrible things, but more often and most recently, I have turned up my nose to the horrors that can be done to fast food and have tried to refrain from taking the short cut.

This is my version of pizza, the way I like to eat it and although it’s not true to the original (as I don’t have a wood burning oven, although I can only dream of one) this is how I like it on a very thin crust, lots of toppings, a hit of garlic in the pesto and a little bit of cheese.

(The picture is deceiving because these are the ingredients for the both types of pizzas I made, stay tuned for the Chipotle, Mushroom and Bell pepper pizza next!)

Ingredients:

• 1 recipe of Spelt Whole Wheat Pizza Dough
• A few table spoons of Classic Genoese Pesto
• 1/2 can of Organic Crushed Tomatoes
• 1-2 Japanese Eggplants (the long and skinny ones are more tender than other varieties and taste more delicate on a pizza. You can use other kinds though if you’d like)
• 1 Zucchini
• 3 Tbsp of Olive Oil
• 1/4 cup of Goat’s Cheese (I used a cranberry one)
• A grating of fresh Parmesan Cheese
• Salt and Pepper
• 2 tsp of “Italian Herbs” : Dried Basil, Marjoram, Oregano, Sage, Rosemary and Thyme

1. Take your already stretched, home made pizza dough and spread some tomato sauce on it. I just put some plain crushed tomato but sometimes I simmer it with a bay leaf, add herbs, garlic and ground spicy sausage… I was just plain lazy today. Spread it on evenly, and don’t put too much sauce on it, or else it will be too wet and soggy.

2. Add a few tablespoons of pesto as much or as little as you like, and spread that on over top of the tomato.

3. Slice up some eggplant (aubergine) so that they’re 1/2 inch thick. Heat up a pan with a bit of olive oil and quickly sear the eggplant. Season with salt, pepper and some “Italian Herbs”. Toss to evenly coat. Set aside on a plate to cool.

 

4. Do the same with some zucchini (courgette).

 

5. Now, assemble. Place the eggplant on the pizza, then the zucchini, crumble on some goat cheese and shave on some parmesan. Finish it off by putting on dollops of pesto and then bake in a 400 degree F oven for approximately 30 minutes.

The test for a well made pizza: Hold it up and the toppings shouldn’t fall off… I think I heard that one from Chef Cat Cora.

Classic Genoese Pesto

I went to my local Kin’s Farm Market and they had fresh local basil for $1.50 a bunch! Since they’re in season, I like to make pesto and freeze it for the year.
Pesto is the best thing that ever happened to pizza, to pasta to bread for dipping in. The fresh basil, garlic and nutty pine nut is all just enveloped in olive oil goodness. If you spread it on thin to make a sandwich, or to have around frozen in an ice cube tray add a lot of flavour to any pasta sauce. If you toss it with a little mayo, then you have a great dressing for pasta salad, and you can even spread it on chicken, tofu, vegetables, anything! It’s so versatile. Whenever I make this, I put a container of it in the freezer, and keep the other container in the fridge, or freeze them in cubes then pop them out and put in a freezer bag to have on hand. You can do the same thing with pureed garlic, and ginger.
Final Product:

Ingredients:
2 cups Fresh Basil leaves, pack it in the measuring cup. (2 bunches)
1 cup Fresh Parsley, Curly or Italian flat leaf (1 bunch)
7 cloves of Garlic, I like it garlicky, you can put in less if you want.
1/4 cup grated parmesan or Romano (I used parmesan)
1/4 cup toasted pine nuts
1 cup of Extra Virgin Olive Oil
1 tsp salt
Dash of pepper
Equipment: Food processor
1. Toast some pine nuts in a shallow baking tray lined with parchment paper.
 
2. Take the leaves off the stem of the fresh basil, and put it in a salad spinner. Fill it with water, drain, then do it again to wash the basil thoroughly. They can be really sandy sometimes.

3. Spin’er good! Do the same with the one bunch of parsley.

4. Pack the basil into a measuring cup and put it into a food processor. You will need 2 cups. When I say pack, I mean cram as much basil into the measuring cup until there is no more space to put more leaves.

5. Pack one cup parsley into a measuring cup and add it to the food processor.

6. Peel garlic and add it in.

7. Add in grated cheese.

8. Toasted Pine nuts go in too.

9. Add salt and a dash of pepper

10. Put the lid on, leave the “food pusher inner thing” out. Drizzle the 1 cup of olive oil in as you pulse then give it a good high speed whir, then it’s done!