MIXED GRILL VEGETARIAN PIZZA
California Pizza Kitchen Restaurant Recipe
1 tablespoon soy sauce
1/4 cup olive oil
2-3 Japanese eggplants, sliced 1/8 inch thick
1/2 medium zucchini, sliced 1/8 inch thick
1/2 red bell pepper, seeds, veins and stem removed
1/2 yellow bell pepper, veins and stem removed
1 small red onion, cut into 1/2 inch rings
2 whole Roma tomatoes
1-2 tablespoons extra virgin olive oil
salt and pepper to taste
1 recipe pizza dough
cornmeal for handling
1 1/2 cups shredded mozzarella cheese
12 very thin slices smoked mozzarella cheese
To make the Vegetables: Prepare a hot grill. Combine soy sauce and 1/4 cup olive oil. Use a pastry brush to lightly coat the vegetables on all surfaces, being careful not to saturate the eggplant. Grill the vegetables 2 to 3 minutes per side for the zucchini and eggplant, 5 to 6 minutes per side for the peppers and onions, and 20 to 30 minutes for tomatoes or until they are blackened on all sides. Set aside in the refrigerator.
When the tomatoes have cooled, cut off the tops to remove and discard the core. combine the tomatoes, accumulated juices and extra virgin olive oil in a food processor. Process until smooth and emulsified. Season with salt and pepper to taste. Set aside in the refrigerator until ready to make the pizzas.
To make the Pizza: Place a pizza stone on the center of the oven and preheat to 500 degrees for one hour before cooking the pizza.
Use a large spoon to spread 1/2 cup of the grilled tomato sauce evenly over the crust, up to the rim. Spread 3/4 cup of shredded mozzarella cheese over the sauce. Cut the grilled vegetables into strips. Place the vegetables over the cheese in layers. Put strips of smoked mozzarella cheese over the vegetables.
Transfer the pizza to the oven. Bake until the crust is golden and the cheese at the center is hot and bubbly, 8 to 10 minutes. When cooked, remove the pizza from the oven. Slice and serve.