2 1/2 cup flour
1 pkg. rapid yeast
1 1/2 teaspoon salt
1 cup warm water
2 tablespoon shortening
1 tablespoon olive oil
3 lg. red bell peppers, seeded, thin sliced
3 lg. yellow bell peppers, seeded, thin sliced
2 garlic cloves, minced
1 teaspoon thyme
salt, pepper, and hot pepper flakes to taste
1 large (1 lb.) eggplant
6 cloves garlic, minced
4-5 tomatoes, chopped, seeded if you wish
3 tablespoon chopped fresh basil
cayenne or hot pepper flakes to taste
In medium bowl, mix 1 c. of the flour, yeast and salt. Add water (warm to temperature recommended by yeast pkg) and shortening. Mix by hand till somewhat smooth. Gradually add remaining flour to make stiff dough. Let rest 15 min. covered. With well greased hands, press dough in a greased 12 or 14 pizza pan. Top as desired. Bake at 400 deg F 25-30 min till golden and crisp on edges. Serve immediately. Can freeze unbaked pizza, thaw and bake when needed.
Saute peppers and garlic in oil 10 minutes till soft, but still with some texture. Add seasonings.
Cut eggplant in half, lengthwise. Cut long slash in middle of each half without cutting through skin. Place cut side down on baking dish. Bake in preheated 450 deg F oven 20-30 minutes until tender and skin shrivels. Cool, slice crosswise. You can also just saute raw slices in olive oil until tender
Saute garlic in 1 T. olive oil over low until it just starts to turn golden. Add tomatoes. Cook 5 min. over low. Add spices. Spread sauce on dough, then arrange eggplant on top.