“In the past, pizza meant cheese, and lots of it. But when fat-cutting measures are called for, that blanket of rich cheese is often the No. 1 target. Fortunately, the people at California Pizza Kitchen® have eliminated the cheese while using such low-fat ingredients as vegetables, and tomato sauce, without a complaint from customers.”
3 tablespoons olive oil
1/2 teaspoon soy sauce
1/4 teaspoon cumin
a pinch of cayenne pepper
4 thick Japanese eggplants
prepared pizza dough, as needed
1 red onion
2 tablespoons fresh cilantro, chopped
4 cups fresh spinach, cut in 1/4-in. strips
6 tomatoes, julienned
extra-virgin olive oil
(optional) Balsamic vinegar
1. Rinse and dry eggplants. Place on a cutting board, and slice lengthwise into about 1/8 inch slices. Discard unused eggplant, and set the slices aside. Then, slice the red onion into 1/8 inch thick rings. Place into a measuring cup measure out about 2/3 cup of onion rings, Discard any leftover.
2. Preheat and indoor grill or outdoor barbeque. Combine 1 tablespoon olive oil with soy sauce, cumin and cayenne in a small bowl and mix to blend. Using a brush or other utensil, lightly coat both sides of eggplant slices with mixture. Place onto grill, and grill about 2-3 minutes per side. Then, turn off grill, remove from grill, and set aside.
3. Preheat the oven to 500 degrees. Using prepared pizza dough, shape dough into two 9 inch. rounds. Brush each with 1 tablespoon olive oil. Then, spread the onion rings over the two pizza rounds. Layer with the grilled eggplant over the onion.
4. Place the two pizzas on a cookie sheet and place into the preheated oven. Bake at 500 until crusts are golden, about 8 minutes. Remove from oven and allow to partially cool.
5. Slice pizzas, then top with cilantro and spinach. Sprinkle with tomato. Serve with oil and vinegar on side, if desired. Makes two 9 inch pizzas, or 4 servings.