Sicilian Deep Dish Eggplant (Aubergine) Pizza

Recipe by Geema
READY IN: 2hrs 30mins
YIELD: 2 pizzas




  • Dissolve sugar and yeast in warm water in a bowl; let stand 5 minutes.
  • Lightly spoon 2 3/4 cups flour into dry measuring cups, and level with a knife.
  • Add flour, oil and salt to yeast mixture, stirring to form a soft dough.
  • Turn dough out onto a lightly floured surface.
  • Knead until smooth and elastic (about 5 minutes).
  • Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
  • Place dough in a large bowl coated with cooking spray, turning to coat top.
  • Cover and let rise in a warm place free from drafts, 1 hour or until doubled in bulk.
  • Punch dough down; divide dough in half.
  • Roll each half of dough into a 11 inch circle on a lightly floured surface.
  • Place the prepared pizza dough into 2 9-inch cake pans that are lightly greased and sprinkled with cornmeal.
  • Press dough up the sides of the pan.
  • Cover and let rise until puffy-- about 30 minutes.
  • Preheat oven to 375°F.
  • Combine eggplant and next 3 ingredients.
  • Place eggplant mixture on a jelly roll pan, spreading evenly.
  • Bake at 375°F for 30 minutes, or until tender.
  • Remove eggplant from oven and increase oven temperature to 400°F.
  • Combine eggplant mixture, artichokes and next 6 ingredients, dividing it equally between the pizza crusts.
  • Top with cheese.
  • Bake at 400°F for 30 minutes or until crusts are lightly browned.