Lately, it has been all about what I can make with eggplant. At one point, there were 10 eggplants on the bush of various sizes. This is why I rarely plant the same thing twice. By the time the plant runs its course, I am thoroughly over whatever it was for the next several months.
So I decided to make pizzas that incorporated roasted eggplant. I was originally going to do a Greek theme with ground lamb, like a
moussaka pizza, but wasn't impressed by the quality or price of the ground lamb at the market. So I went with Italian sausage and your basic red sauce/mozzarella kind of pizza with a bit of spinach to round things out. The dough is the same one I used for the
prosciutto & brie pizza.
I usually clean as I go, especially when rise time for dough is involved. This time, I just got busy and didn't have time to do dishes until the pizzas were in the oven. That's when I found out just how many pots, pans, bowls, etc I had been using. And it doesn't count the two baking sheets in the oven.
Yeah, that took a while.
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