Refreshing and Light Summer Pizza

Whether it is the outdoor pizza oven that is fired up or the pizza stone is nice and hot pizza in the summer-time creates, laughs, memories, and full bellies. In my family every Friday night is pizza night, but in the summer instead of ordering from our local pizza place we heat up our pizza stones and roll up our sleeves. Memories have been made, laughs have been shared, and flour fights have ensued. The best pizza to make in the summer-time is a pie that is light and colorful with vegetables. Not to mention many of the vegetables can/should be from your own garden! Here is a recipe and “how to” for a pie I will name: Melanzane Dolci Estive translated to English Sweet Summer Eggplant.  

What You Need (amount for all product is “to preference” dependent on size of party/eaters)

• Pizza Dough 
• Fresh Mozzarella 
• Parmigiano Reggiano
• Beefsteak tomatoes 
• Basil 
• Sliced eggplant 
• Extra Virgin Olive Oil
• Salt
• Black Pepper
• Balsamic Glaze or Balsamic Vinegar
• Cornmeal
• Pizza Stone or Oven 
• 00 Flour
• Tin Foil 

Let’s Get to Cooking

Step 1: If you’re using a pizza oven we recommend trying to get the oven to as close to 900 degrees Fahrenheit as possible. If you’re using a pizza stone, put your grill on high or in your oven at 500 degrees Fahrenheit. 

Step 2: Slice all your toppings and Vegetables. Slice your fresh eggplant into quarter or half inch slices. Slice your beefsteak tomatoes and slice your fresh mozzarella. Chop your fresh basil into slivers if you do not prefer whole leaf on your pizza.

Step 2: Season your fresh eggplant generously with salt, black pepper, and extra virgin olive oil. Place them in the oven for 30-40 minutes or until tender. Make sure to flip them halfway through. 

Step 3:Time to do your best Nino Coniglio impression and get your dough nice and thin! Make sure to coat your table or counter top generously with 00 flour or cornmeal (we prefer 00 flour). 

Step 4: lightly coat the top of your dough with extra virgin olive oil. Now place your sliced fresh mozzarella on your lightly oiled dough. After you place your fresh mozzarella dough, place your sliced beefsteak tomatoes. Now place your tender eggplant onto your pie. Sprinkle some sliced basil to taste and into the oven it goes (by this time your oven and stone should be up to temperature). Make sure to place a little bit or flour or cornmeal on the stone, oven, or sheet pan before putting the pizza on it but DO NOT OVER DO IT this is just to reduce the chance of the pizza sticking if it is not hot enough.

Step 5: Time in the oven varies depending on temperature and what heating element you are using. Some pizzas can cook as fast as 3-4 minutes and some take upwards 10-15 minutes. The best judge on whether or not it is done is going to be your eyes and touch of the crust! 

Step 6: Once your pizza is done take it out of the oven and drizzle balsamic glaze or balsamic vinegar over it. Top it off with a pinch of fresh basil for garnish and as always made from grated Parmigiano Reggiano - FINITO!

Buon Appetito