Eggplant, Artichoke, Tomato Pizza

Pizza Dough:

1 package active dry yeast

1 teaspoon honey  

3/4 cup warm water

2 3/4 cups all-purpose flour, plus more for dusting

1 teaspoon salt

4 tablespoons olive oil

Toppings:

2 cups sliced eggplant

2 cups artichoke hearts

2 tablespoons olive oil, plus more for brushing

3 or 4 cups grated mozzarella

1 cup sliced tomatoes

2 tablespoons grated Parmesan

1 tablespoon marinara sauce

1 teaspoon dried thyme

4 slices proscuitto, optional

Dough:
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a stand mixer fitted with a dough hook, combine the flour and salt. Pour in the oil and, when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes.

Turn the dough out onto a floured board and knead 2 or 3 minutes longer, shaping into a ball. The dough should be smooth and firm. Cover with a damp towel and let rise in a warm spot for 30 minutes.

Heat a large skillet over high heat and cook the eggplant and artichoke hearts separately in 1 tablespoon olive oil, adding more oil if necessary.

Preheat the oven to 450 degrees F.

Lightly coat your pizza pan with olive oil.  Spread the dough out by pressing it down and out to the edges. To make it easier, keep turning the pan to ensure even spreading.

Arrange the mozzarella cheese over the dough. Top with the eggplant, proscuitto, and artichoke hearts. Add a layer of tomato slices and sprinkle over the Parmesan and thyme.

 Bake about 12-15 minutes. Remove carefully, cut into slices, and ENJOY!

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