Friday night is pizza night in our house. By the end of the week, I’m tired of thinking of meal ideas and this way, I always know what we’re having. The only decision to make is what toppings we’re going to use. Dough takes five minutes to make and if I’m organized, I make it ahead and freeze it. This way all I have to do is take it out of the freezer Friday morning and put it in the fridge to thaw.
Tonight’s pie was topped with grilled eggplant and a couple of chopped tomatoes from this week’s bag, along with some mozzarella from Millbank Cheese, a handful of chopped green olives, and some fresh basil from the garden. That, a bottle of wine, and a baby tucked into bed and, ah, the weekend had begun.
Grilled eggplant is super versatile. Here’s what I like to do: mince a clove of garlic and mix it with a couple of glugs of olive oil, then paint it on both sides of an eggplant that’s been sliced either vertically or into rounds. Sprinkle with salt and pepper and throw said slices onto the barbie (or into a 400F oven) and grill/roast until starting to char. Let cool somewhat and chop.
As I said, we put ours on pizza. You could also throw it into a food processor with some tahini, lemon juice, salt and pepper and you’d have baba ghanouj (perfect for dipping those carrots and beans from this week’s bag into).
Another option: Mix it with a handful of both mint and parsley, a few more glugs of olive oil and some red wine vinegar. Use it like bruschetta topping or mix it with pasta.
But really, nothing beats homemade pizza on a Friday night.
– Dinah Murdoch lives, eats and writes in Kitchener.