for the crust:
- 2 1/4 cups of white bread flour
- 1 tsp salt
- 1/2 tsp instant yeast
- 1/8 cup olive oil
- 7/8 cup cold water
- 1 small eggplant ( sliced)
- 4 winter shiitake mushrooms (sliced)
- 5 Roma tomatoes (finely chopped)
- 1 onion ( finely chopped)
- 3 cloves of garlic ( crushed)
- 1/4 cup fresh mozzarella cheese ( sliced)
- 1/4 cup asiago cheese (grated)
- 1/2 cup of arugula
- Stir together the flour, salt and instant yeast, water and oil with a large spoon for about 5-7 minutes. Dough should be sticky.
- divide dough into 3 equal balls, coat with olive oil, and place into separate zip-lock bags and place into the refrigerator overnight.
- 2 1/2 hours before making the pizza, remove dough from refrigerator and place onto floured board, pressing into 5 inch disks. Cover with plastic and allow to rest for 2 hours.
- prepare vegetable toppings: (a) saute mushroom with a little oil, cooking wine, (b) saute eggplant with a little oil, salt and cumin powder, (c) in a fry the garlic for 1 minute, then add onion till it is caramelized, add tomato to cook over low heat for 20 minutes.
- place pizza stones into oven and preheat to highest possible temperature (at least 500 F) for 45 minutes.
- Meanwhile, stretch each piece of dough over your fist until stretched to about 9-10 inches. Let rest for 20 minutes
- Add topping to each (Fresh tomato sauce, sauteed mushrooms or eggplant with asiago or mozzarella cheese. Transfer to oven with pizza peel, and bake each for 5-8 minutes. Top with Arugula after removing from oven.
