Homemade pizza with broiled eggplant, fennel, mozzarella, Parmesan, and anchovies.
Making pizza dough at home is surprisingly easy, if you allow enough time in advance for the dough to rise. We've made pizza on a few occasions now, but we hadn't done anything more exotic than tomato-basil-mozzarella-anchovy. Tonight, we decided to branch out, using our first eggplants of the year:
Aren't they beauts? Eggplants are in the nightshade family (solanaceae), along with tomatoes, peppers, and potatoes. Like its siblings, eggplant seems prone to hybridize -- or, at least, there are a mind-boggling number of varietals available.
Here's a shot of a pizza ready to go in the oven, with some dough resting in the background:
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