Stuffed Foccacia with Roasted Eggplant and Teese
In my last post I wrote about the Teese challenge put forth by the people at Chicago Soy Dairy. I mentioned that one of the things I struggled with was coming up with something “different” to use the mozzarella in, when I honestly just wanted to make a pizza! After making the potato cakes, I couldn’t help but indulge that desire just a little. What I made wasn’t exactly a pizza, but it had a lot of similar elements. In other words, it was good!
This recipe was super simple to make since you can use pre-made ingredients. I left the Parmesan out, although I normally substitute nutritional yeast in recipes and it works really well. I also used dry oregano instead of fresh.
One thing to note is that you definitely don’t need to use two eggplants for 1 pound of pizza dough. I had a ton of roasted eggplant leftover, and probably still would have even if I’d used only one. If you’re making these for a crowd, by all means keep it at two, but make sure you get (or make) extra dough.
Mmmmmm… just look at that Teese-tastic slice! This was so tasty, and the Teese really added a lot of flavor. The stuffed foccacia was definitely different from regular pizza, and the eggplant elevated it to a new level that you don’t usually get to with plain old pizza toppings. The texture was almost meaty, and the flavor of everything – herbs, sauce, eggplant, Teese - worked really well together. The only thing I might do differently next time is to make my own sauce and dough. Even though the ones I bought from Trader Joe’s worked well, I can’t help but think that this would be even better fully made from scratch.