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Whole-Wheat Pizza with Pesto, Vegetables
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Whole-Wheat Pizza with Pesto, Vegetables
and Goat Cheese
Gourmet Archives

A 1/4-ounce package active dry yeast (2 1/2 teaspoons)
1/2 teaspoon sugar
2 tablespoons olive oil
1/4 cup whole-wheat flour
1/4 cup miller’s bran
1 2/3 to 2 cups unbleached flour
1/2 teaspoon salt

2 garlic cloves
1/2 teaspoon salt
2 cups firmly packed fresh basil leaves
1/3 cup pine nuts
1/2 cup olive oil
1/3 cup freshly grated Parmesan

Vegetable oil for brushing grill pan
Two 3/4-pound eggplants, each cut into 10 slices, peeled,
brushed with oil
Yellow cornmeal for sprinkling baking sheet
3 tomatoes, peeled, seeded and chopped (about 1 1/2 cups)
5 ounces spinach, coarse stems discarded and leaves washed,
spun dry, chopped coarse
10 fresh basil leaves, chopped fine
Twenty 1/2-inch slices mild goat cheese, such as Montrachet

Make dough:  In a bowl proof the yeast with sugar and 1/3 cup lukewarm water 10 minutes or until foamy.
In food processor process the yeast mixture with 1/3 cup lukewarm water, oil, whole-wheat flour, bran, 1 2/3 cups flour and salt until mixture forms a ball, adding more water 1 teaspoon at a time, if it is too dry, or more of the remaining 1/3 cup flour, 1 tablespoon at a time, if it is too wet. Knead the dough by processing it for 15 seconds. Put dough in an oiled bowl and turn it to coat with oil. Let dough rise, covered with plastic wrap, in a warm place for 1 hour, or until double in bulk, and punch it down.
Make pesto
:  Mince and mash garlic to a paste with salt. In food processor or blender purée basil with pine nuts, garlic paste, olive oil and Parmesan. Chill the pesto, covered.
Heat a well-seasoned large grill pan over moderately high heat, brush it with oil, and in it grill the eggplant in batches, covered, for 4 minutes on each side, or until it is tender, transferring it to a platter as it is grilled.
Sprinkle 2 oiled black steel baking sheets with cornmeal. Divide the dough into fourths, roll out each fourth in a lightly floured surface into a 7-inch round, and fit rounds onto baking sheets. Spread 1/2 cup pesto evenly on the rounds, reserving remaining pesto for another use. Arrange the tomatoes, spinach, and basil on top of the pesto. Arrange 5 slices of eggplant and 5 slices of goat cheese on each round. Bake the pizzas, 1 baking sheet at a time, on the bottom shelf of a preheated 450° F electric oven or on the floor of a preheated 450° F gas oven for 10-15 minutes, or until the crust is golden brown. Transfer pizzas with a spatula to cutting board to cut and serve.  Makes two 7-inch pizzas.

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