Focaccia with Eggplant Onion And Tomatoes
|Whole wheat pizza dough||1 Cup (16 tbs)|
|Eggplants||12 Ounce, sliced lengthwise 1/4 inch thick (Two Small 6 Ounce Each Pieces)|
|Red onion||1 Small, sliced 1/4 inch thick|
|Black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||2 Teaspoon|
|Plum tomatoes||2 , halved lengthwise, seeded, and cut into 1/4 inch slices|
|Minced fresh garlic||2 Teaspoon|
|Minced fresh sage/1/2 teaspoon ground sage||1 Teaspoon|
|Rosemary/1/2 teaspoon dried rosemary, crumbled||1 Teaspoon|
|Diced part skim mozzarella cheese||2 Ounce (2/3 Cup)|
|Grated parmesan cheese||1 Tablespoon|
1 Prepare the pizza dough according to instructions, adding the sage and rosemary along with the flour.
Sprinkle a pizza pan with the cornmeal.
On a lightly floured surface, roll out the dough into a 10-inch circle.
Arrange the dough on the pizza pan, brush with the oil, and with your finger tips make impressions, about 1 inch apart, across the entire surface of the dough.
Let the dough rise in a warm place for 20 minutes.
2 Meanwhile, prepare the topping.
Preheat the broiler, setting the rack 6 inches from the heat.
Lightly grease a baking sheet.
Arrange the eggplant and onion slices on the baking sheet and sprinkle them with the salt and pepper.
Brush the vegetables with 1 teaspoon of the oil and broil for 3 to 4 minutes or until golden brown.
Turn, coat the other sides with the remaining teaspoon of oil, and broil 3 minutes more.
3 Preheat the oven to 450° F.
Arrange the eggplant, onion, and tomato slices on the dough.
Sprinkle the vegetables with the garlic, sage, rosemary, and the mozza rella and Parmesan cheeses.
Bake the focaccia in the lower third of the oven for 20 minutes or until the dough is golden brown.