Eggplant, Roasted Garlic and Provolone Pizza

Instructions

1. 1

   Place a pizza stone in the oven on the rack in the lowest position. Preheat the oven to 400°F (200°C).

2. 2

   Slice off the tops of the garlic bulbs so that each clove is exposed. Place on a sheet of foil and drizzle with 1 tbsp (15 ml) of oil. Wrap tightly and bake for 30 minutes or until tender. Open the foil package and let cool for 6 minutes. Squeeze the cloves out from their skins. Set aside.

3. 3

   Meanwhile, in a skillet over medium-high heat, brown the eggplant in the remaining olive oil (adding more, as needed, so the eggplant browns nicely). Season with salt, transfer to a plate lined with paper towel, and set aside.

4. 4

   Sprinkle a little corn flour on the hot pizza stone and the pizza peel.

5. 5

   On a lightly floured work surface, roll out the dough to obtain two 8-inch (20 cm) crusts. Place one pizza at a time on the pizza peel. Cover with half of the garlic purée and half of the pizza sauce. Top with half of the eggplant slices and cheese.

6. 6

   Slide the pizza onto the hot pizza stone. Bake for 15 minutes.

7. 7

   Take the pizza out of the oven and garnish with basil leaves. Slice into wedges and serve immediately.