Instructions:
Joe said Roma peels the eggplant, then slices it to make the base for the pizza. She places the slices on a baking tray and toasts them in the oven for a few minutes.
This dries out the eggplant slices so they’ll be firm enough to hold the toppings. Just toast them long enough until they get a little bit brown on the edges.
Tomato-based pizza sauce can be bought in stores, but you can make your own by just adding some sugar to the spaghetti sauce you like best. It’s best to use a thick spaghetti sauce rather than a watery one, for obvious reasons.
Joe said Roma adds lots of cheese on top of the sauce, as the melted cheese helps hold all the other toppings in place. Mozzarella is the cheese most often used, but you can try other shredded varieties.
If you’re going for the vegetarian style, just chop up your favorite vegetables and add a sprinkling of herbs and spices. Be sure you add some oregano.
If you’re like me and think pizza isn’t pizza without some meat toppings, you can use the traditional pepperoni, sausage, hamburger, ham or even chicken or turkey. Don’t forget the black olives and sliced mushrooms; maybe some chopped onion should go on there, as well.
Top with some more shredded cheese and bake long enough to heat everything through and melt the cheese. You’ll find this makes a first-class, delicious pizza that everyone can enjoy.
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