Lemon kale hummus, shaved parmesan cheese, Thai eggplant stir fry (with cherry tomatoes, onion, basil, garlic, crushed red pepper, soy sauce, brown sugar), lemon juice
1 ball of dough
flour for dusting
semolina flour for pizza stone
salt & pepper
lemon kale hummus (ours is from Lancaster Hummus)
5-6 Thai eggplants, cut into bite size cubes (you can find these at most Asian grocery stores)
a handful of colorful cherry tomatoes (about 15 or so)
2 tablespoons canola oil
pinch of crushed red pepper
1 white onion, diced
3-4 cloves garlic, minced
2 tablespoons white vinegar
3 tablespoons soy sauce
2 tablespoons brown sugar
a handful of fresh basil (about 20 leaves), shredded
shaved parmesan cheese
Preheat your oven to 550° F. Heat the canola oil in a wok or a deep skillet over high heat. Add the crushed red pepper and let sizzle for about 10-15 seconds. Add the eggplant and stir fry for 2 to 3 minutes.
Next, add the onion, cherry tomatoes and garlic and cook for another 3 minutes. Add the vinegar, soy sauce and brown sugar and toss for another minute or two. Remove the pan from the heat. When you’re about ready to put the pizza in the oven, stir in the basil.
Meanwhile, you can begin to prepare your dough, using the instructions on the right. When it has pre-baked for a minute, take it out and brush it lightly with olive oil. Follow with a light coating of the hummus, and about half of the shaved parmesan.
Spoon out a layer of the stir fry next, making sure to place the tomatoes evenly (and, if you’re worried about aesthetics like I am, make sure the colors are evenly distributed, too). Then add the rest of the parmesan around the tomatoes, and throw it back in the oven.
Bake until the cheese has melted over the stir fry and the crust is golden brown. Then take it out and serve!