Published on Jun 22, 2012
Pizza and healthy? Yes, it can be done. Tune in to see Chef Kari Karch make a delicious and healthy Greek vegan pizza!
For more product information click here http://www.kenmore.com/kenmore-food-p...
For more recipes, click here http://bit.ly/CookMore
1 Lb whole wheat pizza dough
Whole wheat flour for dusting
2 pints grape tomatoes
1 head garlic, sliced in half
4 stems fresh oregano, plus 2 Tbsp chopped
2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 black pepper
2 small Japanese eggplant, thin sliced
1 Tbsp kosher salt
1 tsp olive oil
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 kalamata olives, sliced
1/2 Lb soy mozzarella cheese (vegan), shredded
Preheat oven to 400. On a sheet tray, toss tomatoes, garlic, oregano, salt, pepper, and oil. Roast for 45 minutes. Set aside to cool. While tomatoes are roasting, place eggplant in a colander and sprinkle salt on top. Let sit in colander in the sink for 30 minutes. Rinse well and pat dry. Heat a grill pan to medium high. In a bowl, toss eggplant, spices, and oil. Grill till golden brown. Set aside. When tomatoes have cooled, remove garlic from their skins and squeeze into a blender. Add tomatoes (remove any stems). Blend until combined. This is the tomato sauce for the pizza crust. Flour a large surface and roll out pizza dough. Oil a pizza pan and place dough on top. Ladle tomato sauce, layer with eggplant, and sprinkle soy cheese. Bake for 15-17 minutes or until crust is golden. Remove and sprinkle olives, a little sea salt, black pepper, and a dash of good quality olive oil on top before slicing and serving.