Pizza Dough:
In a small bowl, dissolve the yeast in the tap water. In a food processor, combine the flour and salt. Add 1/2C of yeast water mixture into the flour at once. Add remaining yeast water mixture very slowly into the flour and mix until a ball forms (about 30 secs). Then knead in processor for about 30 secs. Cover the dough and place in the refrigerator for 1 day. Roll out each ball on a lightly floured surface into a 14" round. Transfer to a pizza peel or a pizza pan.
Sauce:
Heat the olive oil and butter over medium heat. Add the onion and garlic and cook until soft and caramelized (golden brown), about 8 -10 mins. Add the tomatoes and juice, bring to a boil, stirring often and add thyme, salt and pepper. Lower heat and cook until liquid reduces by 10% and thickens (30 mins -1 hour), stirring so it doesn’t burn.
Eggplant Parmesan:
Slice eggplant horizontally about 1/4" thick. Rinse and drain eggplant and dry. In a sauté pan, heat extra virgin olive oil over medium high heat. Dredge eggplant pieces into seasoned flour. Beat egg and add milk and season with salt and pepper. Dip the floured eggplant pieces into beaten egg milk mixture. Sauté until golden brown on both sides. Spread eggplant pieces on a paper towel to remove the excess oil.
Pizza:
Preheat oven with a pizza stone to 500°F. Place a thin coat of the tomato sauce on each dough circle. Place the eggplant on top of the tomato sauce. Evenly spread 1C of mozzarella together with 1/4C of fontinella cheese on top of each pizza. Add other toppings to your liking. Sprinkle the parmesan cheese over the toppings. Slide the pizza onto a hot pizza stone. Bake for 10-15 mins in oven or until the crust is golden brown.
Slice and serve with a glass of Cavit Pinot Noir!
