From the episode, “A Dream in Shambles”

Yields 3 each 12” pizza pies

YOU’LL NEED

Pizza Dough Ingredients

• 5 1/4 cups bread flour
• 2 tbsp. plus 1 tsp. sugar
• 1 3/4 cups cool water
• ¼ cup extra-virgin olive oil
• 1 tsp. active dry yeast
• 2 tsp. fine sea salt

Spiced Tomato Sauce Ingredients

• 2 tbsp. grapeseed oil
• ½ cup white onion, diced
• 4 cloves garlic, minced
• ¼ cup tomato paste
• 1 tsp. garam masala seasoning
• ½ cup white wine
• 2 cups canned crushed tomatoes
• Kosher salt and ground black pepper, to taste

 Crispy Parmesan Breaded Eggplant

• 1 whole eggplant, diced
• 1 tsp kosher salt
• 3 cups ap flour
• 4 eggs, beaten
• 3 cups panko breadcrumbs
• 1 cup grated parmesan cheese

Other Pizza Topping

• 1 ½ cups shredded mozzarella cheese
• 2 cups cremini mushrooms, sliced
• 1 cup ricotta cheese

• 2 cups arugula
• 15 cherry tomatoes, cut in half
• 2 tbsp balsamic vinegar
• 2 tbsp extra virgin olive oil
• Kosher salt and ground black pepper, to taste
• 1/3 cup grated parmesan cheese

MAKE IT

For the Pizza Dough

1. Using a mixer with a dough hook, mix all ingredients except the yeast and salt. Once mixed, sprinkle with yeast.
2. Mix the dough on low speed for 5 minutes or until everything is tacky, stopping to scrape sides of bowl, as needed. Increase speed to medium-low and mix for 4 more minutes or until dough clings to dough hook. Add salt and mix an additional 5 minutes or until dough is soft, stretchy, and resilient when poked.
3. Transfer dough to a clean work surface. Cut into 5 pieces (each about 8oz). Mold the portions into tight formed balls. Squeeze each ball near bottom to eliminate any big air pockets. Gently roll-on surface in a circular motion to create a smooth, tight ball. Place dough on a baking pan. Cover tightly with plastic wrap and refrigerate at least 4 hours or up to 2 days. Freeze the 2 extra dough balls for future use. Let the 3 dough balls being used rest covered at room temperature for 30 minutes, then stretch the dough.
4. Pre-heat oven to 400°F.
5. Using a rolling pin, roll the 3 dough balls into a 12-inch circles, 1/8 inch thick.
6. Place dough into a 400°F oven either on a pizza stone, or in baking sheet and cook for 5 minutes. Just cook through. You do not want to get any color on the dough.
7. Pull dough from the oven and allow to cool.

For the Spiced Tomato Sauce

1. In a large sauce pot over medium heat, add the grapeseed oil, onions, and garlic. Stir and allow to sweat for 3 minutes or until the onions are translucent.
2. Next, add the tomato paste and garam masala seasoning. Stir and allow to cook for 2 to 3 minutes.
3. Deglaze the sauce mixture with the white wine and add the crushed tomatoes. Bring the sauce mixture to a simmer.
4. Turn the sauce down to low and allow to cook for approximately 10 minutes. Season the finished sauce with kosher salt and ground black pepper, to taste.

For the Crispy Eggplant

1. Pre-heat a fryer at 350°F.
2. Take the diced eggplant and season with salt. Allow eggplant to sit at room temperature for 45 minutes.
3. Place the flour in a mixing bowl and the beaten eggs in another separate mixing bowl. Then in a separate bowl add breadcrumbs and parmesan cheese.
4. Place the seasoned eggplant in flour, and next into the beaten eggs and then last into the breadcrumb-parmesan mixture.
5. Place breaded eggplant in the pre-heated 350-degree F fryer and allow to cook for approximately 4 minutes or until eggplant is light brown in color and crispy. Set aside.

 To Make the Pizza

1. Pre-heat oven to 400°F.
2. Coat the bottom of the par-cooked pizza dough with the spicy tomato sauce.
3. Then top with mozzarella cheese.
4. Next, add the sliced mushrooms, and spoon dollops of ricotta cheese.
5. Place the topped pizza in the 400°F oven and allow to cook for 6 minutes or until cheese is melted and dough is light brown and crispy.
6. In a mixing bowl add arugula, tomatoes, balsamic vinegar, olive oil, season with salt and pepper.
7. Top the pizza with crispy eggplant, arugula salad and parmesan cheese.