Eggplant, Tomato And Basil Pizza

• 1/4 cup olive oil
• 1 medium eggplant, thinly sliced
• 2/3 cup jarred tomato pasta sauce
• 10 oz fresh mozzarella cheese, thinly sliced
• 7 oz cherry tomatoes
• 2 tbsp fresh small basil leaves
• 1 tsp balsamic vinegar
• None None FOR THE PIZZA DOUGH
• 1 tsp sugar
• 1 pkg (1/4 oz) active dry yeast
• 3 cups flour
• 1 tsp salt

1. For the pizza dough, combine sugar, yeast and 1 cup warm water in small bowl. Let stand in a warm place for 10 mins, or until mixture is frothy.
2. Combine yeast mixture with flour and salt in a large bowl, using hands to mix well. Turn onto a lightly floured surface; knead for 10 mins, or until smooth and elastic. Place in large oiled bowl. Cover and let stand in warm place for 1 hour, or until dough has doubled in size.
3. Preheat the oven to 450u0b0F. Grease 2 baking or pizza pans and place in oven. Heat oil in large skillet on medium-high heat. Cook eggplant, in batches, until lightly browned and tender. Drain on paper towels.
4. Divide dough in half. Roll out each half on floured surface into a 12-inch circle. Place on heated pans. Spread with sauce; top with mozzarella, eggplant and tomatoes. Season.
5. Bake for 15 mins, or until crusts are browned and crisp. Sprinkle with basil and drizzle with vinegar.

olive oil, eggplant, pasta sauce, mozzarella cheese, tomatoes, basil, balsamic vinegar, sugar, active dry yeast, flour, salt

Taken from recipes-plus.com/api/v2.0/recipes/32762 (may not work)