Southern July Flatbread

• 1 Small Eggplant
• 1/2 cups Salt
• 1 package Prepared Pizza Dough (1 Large Pizza Size)
• 1/2 cups Raw Pecans
• 1 Large Green Tomato
• 3 Tablespoons Olive Oil (split)
• 10 sprigs Fresh Oregano (plus More For Garnish)
• 1 Ball, Fresh Mozzarella (1 Pound Size, Use As Much Or As Little As Desired)
• Semolina Flour/corn Flour And White Flour For Dusting Your Surfaces

1. One hour ahead of time: slice eggplant at an angle into thin slices (thin slices are best).
2. Soak slices in a deep bowl of water with the 1/2 cup of salt.
3. Works like a charm.
4. Soaking in the salt water reduces the moisture and bitterness in the eggplant.
5. It makes it sweeter when roasting.
6. If the pizza dough is frozen, this is a good time to thaw it.
7. Spread out pecans on a baking sheet.
8. Toast pecans in the oven at 350 F until barely toasted (about 3 minutes).
9. Any burnt spots will make the pesto bitter.
10. Remove pecans from the pan and set them aside to cool.
11. Turn oven off.
12. Go have fun.
13. One hour later:
14. Preheat oven at 450 F. This should take a good 20 minutes.
15. Prep eggplant: remove it from the salt water and pat dry with a towel.
16. Prep the green tomato: Slice into thin slices and thumb out the seeds (this will reduce moisture on the pizza).
17. Toss the eggplant and green tomato with 2 tablespoons of olive oil until evenly coated.
18. Set aside.
19. Prep the pesto: In a food processor mix the toasted pecans, fresh oregano (leaves only), and the one remaining tablespoon of olive oil.
20. Process to the texture of a rough pesto.
21. Prep the cheese: Slice mozzarella to desired thickness.
22. Whatever you want.
23. Prep the dough: toss some semolina/corn flour evenly on your pizza stone, pizza sheet (or back of a baking sheet).
24. Toss some white flour on your prep area.
25. Roll out the pizza dough to your desired thickness (thin is good with this pizza).
26. Using the rolling pin, wrap one end of the dough around the roll of the rolling pin.
27. Lift all the dough and lay it onto the prepped baking stone/sheet.
28. Assemble the flatbread: Spread the pesto on the dough.
29. Layer on the mozzarella, eggplant and tomato slices.
30. Leave enough space between the toppings so they can roast.
31. Bake for 10-15 minutes or until the cheese is brown and bubbly, the crust is toasted, and you cant wait any longer.
32. Remove it from the oven and let the pizza sit.
33. Then garnish with fresh oregano leaves, slice and serve.
34. Pair with a tasty iced tea and preferably a porch.

eggplant, salt, dough, pecans, green tomato, olive oil, oregano, fresh mozzarella

Taken from tastykitchen.com/recipes/main-courses/southern-july-flatbread/ (may not work)