Smoked Chicken and Eggplant Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
TOMATO SAUCE
1                can  tomatoes -- crushed
2                tsp  olive oil
1                     yellow onion -- diced
2             cloves  garlic -- minced
4                     basil leaves -- diced
PIZZA
2               8 oz  dough balls (crust of your choice)
2/3           cup  tomato sauce -- see above
1 1/4           cups  mozzarella cheese -- grated
13                oz  smoked chicken -- shredded
1              small  roaster eggplant -- cut 1/2 inch thick
2              small  roma tomato -- sliced 1/4" thick
4             ounces  provolone cheese -- cut into chunks
8                     basil leaves -- finely minced
black pepper -- to taste

TOMATO SAUCE

Put the crushed tomatoes into a saucepan over medium heat. Reduce the
tomatoes in volume by about 1/2. Heat the olive oil in a seperate pan over
medium heat. Add the onion and garlic. Saute until transparent. Add the
basil and saute for another minute before adding the reduced tomatoes. Mix
well. Remove from the heat and allow to cool.

PIZZA

Place two pizza stones or tiles in the oven. Heat the oven to 500 degrees.
Roll out the pizza dough, so that you have two bases. Cover the bases with
the tomato sauce and mozzarella cheese, keeping a 1-1/4-inch border around
the edge of the dough clean. Place the smoked or roasted chicken on the
bases in a random pattern, leaving spaced for other ingredients to fall
into. Cut the eggplant slices into quarters and place on the bases in a
random pattern. Add the tomato. Scratter the provolone cheese over the
top. Using a wide spatula or pizza peel, gently slide each pizza onto a
stone or tile. Cook for 10 minutes. Remove the pizza from the oven when
cooked and golden. Slice each pizza into eight pieces and sprinkle the
basil over the top. Serve immediately, garnished with black pepper.

Tags: pizza, Pizza Recipes