Eggplant / Cottage Cheese Pizza...Has A New Type Of Pizza Been Discovered??

Trying to eat light during summer is making everybody try to force his mind to come out with new ideas. Combining my bread recipe, my special tomato sauce recipe , eggplant, and cottage cheese I ended up with a delicious Greek pizza.




You will need:
-  The base for the pizza. My recipe under "Labels" under Breads or go to "Archives" post dated April 13, 2011 for Focaccia.
-  Your tomato sauce for the base and the rest of the dish. Go to "Labels" under Sauces Continued or go to "Archives" post dated Thursday, February 3rd 2011 Special Tomato Sauce.
-  2 kg of Eggplant washed and thinly sliced lengthwise. You can slice it crosswise to obtain round slices. As you please. Eggplant must be cooked before you use for the pizza. They are cooked by laying the slices brushed with olive oil on a cookie sheet for 1 hour at 200 degrees C oven.
-  350 gms of cottage cheese or if you can find fresh "Mizithra".
-  6 slices of mozarella.
-  1 Tbsp. thyme.
-  1 tsp. thick sea salt
-  1 chili pepper cut into small pieces and scattered on the top (optional).
Method:
-  Spread dough working from the center outwards to cover all the surface area of the oiled pizza pan.
-  Leave a 2 inch rim around the dough without any sauce or anything then spread tomato sauce to thinly cover the dough.
-  Lay eggplant slices to cover the tomato sauce. Please note that the eggplant slices must be brushed with olive oil baked alone for one hour at 200 degrees C
-  Spread freely pieces of cottage cheese all around the eggplant.
-  Spread tomato sauce over the eggplant and distribute well.
-  Sprinkle some thyme.
-  Sprinkle some garlic pieces.

-  Sprinkle some chopped parsley.
-  Lay one more layer of eggplant, spread pieces of cottage cheese around the eggplant, spread little sauce just to top, thyme, and the mozarella, then finally scatter the hot pepper evenly and bake using the lowest shelf of your oven for 30 minutes at 230 degrees C. or till the rim takes a nice baked color.

Serve and cut with your wheel pizza cutter.
Enjoy,
Stelio

Comments

Post a Comment

Popular posts from this blog

Bamia Mafroukeh--Ladies fingers with beef or lamg -Taste of Sudan.

S udan is the largest country in Africa. Lately there was a quarrel between the North and South (Juba). The reason: Oil. Chevron and other Petroleum companies found lots of Oil reserves in the South and so the fight started. I personally visited the village of Bentu, in the South during one of my visits to Chevron Oil Company in the South. As all countries, the Sudan also has its local foods. A very popular one is Molokhia which grows only in summer. Bamia, in Arabic, lady's fingers or internationally known as Okra can be readily found all year round. Bamia Mafroukeh is a delicious food eaten with the Sudanese bread called Kisra. The term Mafroukeh is act of breaking down the bamia when it well cooked to turn it into a thick, soup. There is special wooden utensil the Sudanese use. Ingredients: - 1 kg bamia Lady's fingers or Okra. - 1 kg beef or lamb bone free. - 1/2 kg fresh tomatoes cut in quarters. - 1 big onion roughly cut. - 6 cloves of garlic finely cut. - ...
Read more

First Post (after a long time) January14th 2020 Pommes Dauphinoise

Image
A  most delicious common side dish for the Christmas Holidays, where fresh cream may be consumed without too much worry, is baked dish of sliced cream potatoes or culinarily the French would call  Pommes Dauphinoise. Please bear with me as it has been over 3 years I haven't blogged or used this program. Ingredient: - 1.4 kg of potatoes. - 500 ml full cream 35% - 500 ml full fat milk. - 2 cloves of garlic very finely cut. - some butter, salt and pepper to taste. Procedure: - Buy the potatoes as clean as possible. Peel and slice without washing into half inch slices. -  Mix sliced potatoes into a pan which can withstand the fire of the hob,all the milk and all the cream. Mix well. - Add the garlic. - Season with salt. pepper and nutmeg to taste. - Boil the potato mix till the potatoes are nearly soft. - At this point scatter a few pieces of butter around the pan and immediately transfer the pan into the oven till a nice color is obtained. 40 to 60 minut...
Read more

Mistake recovery

My dear readers I have to announce my first mess up in this wonderful blog of mine. The dish I so elaborately wrote about regarding oven scalloped potatoes is called. Gratin Dauphinois and not Pommes Dauphines. Thanks
Read more