Eggplant Pizza

Well not exactly completely eggplant.

One night a week we have pizza. Because we love it, and because I have convinced Darling Husband that "eating down the food chain" (i.e. less meat) is better for our health, and the health of the planet. Our toppings are local and fresh-- as much as is possible -- always different, and sooo delicious.

We buy the dough from the local "brick oven pizza" guys in Greenport. It's the best. When home DH puts it in a zip lock plastic bag and then in the 'fridge. When kids are over, we have fun asking them to "make the pizza" by spreading it out over an olive oiled pan with holes. (Wash your hands first!) Then they can be artistic with their own toppings.

Tonight, in order: garden herbs - basil, oregano, garlic flowers -- mozzarella and bits of a beautiful Gorgonzola Dulce, nickle and quarter sized thin slices of a skinny eggplant lightly tossed in olive oil, last night's yummy ham cut in strips. 450 oven, 20 minutes or so. The eggplant crisped slightly and was perfect. We plastered it all over the pizza, and it could have used more!

Yes, tasty tomatoes!
Sliced real-tomato-tasting tangy tomatoes, nearly as good as I remember as a kid, from Latham's farm became our appetizer. Odd, though, these were crunchy. We luxuriate in them all August and September, and toss any leftover --tomato, oil, basil -- in a zip lock in the freezer, to be a delightful summer remembrance on a January evening.

Dinner
Eggplant Pizza
Tomato basil salad

Cost
Dough $2
eggplant, tomato $ 2
mozarella, Gorgonzola - $4 (only used half, actually this is a guess, the Gorgonzola was a gift)
garden herbs, leftover ham
Total: $8 (because we reduce, recycle, reuse)

Buon appetito!