Last night we had a super delicious pizza made using a lot of Hoot ‘n’ Howl ingredients. You’ll need pizza dough for one pizza, either from the store or you can make it yourself. I used the recipe below that I found on a blog called “Pioneer Woman.”

Pizza Crust (for two pizzas)

1 teaspoon Active Dry Or Instant Yeast

4 cups All-purpose Flour

1 teaspoon Kosher Salt

1/3 cup Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

I made this by hand without the mixer and used it right away. Both of which worked fine.

FOR THE PIZZA:

4 medium/large Hoot’n’Howl tomatoes cut into eighths

4 cloves Hoot’n’Howl garlic, peeled and sliced

2 medium Hoot’n’Howl eggplants, sliced thin

kosher salt, for sprinkling

8 ounces fresh mozzarella cheese, sliced very thin

2 oz. feta cheese

2 stems fresh Hoot’n’Howl basil, chopped

extra virgin olive oil for drizzling

Cut tomatoes into eight wedges and slice garlic cloves. Place together in baking dish and sprinkle with olive oil. Toss lightly and roast in 375 degree oven for 45-60 min

Thinly slice eggplants. I used a large purple one and a large pink one. Sprinkle the slices on both sides with kosher salt and place in a colander to drain approx. 30 min. Then rinse, pat dry with paper towels and sprinkle with olive oil. Toss to coat with oil and place in single layer on shallow pan and broil 3 min. Turn over and broil 3 min. more.

Brush pizza pan with olive oil and roll dough out on it. Brush the dough with olive oil and place slices of mozzarella over it. With a slotted spoon lift tomatoes and garlic out of roasting pan and arrange over mozzarella. Place eggplant slices on top of tomatoes.

Crumble Feta cheese on top and then top with chopped basil.

Bake in 500 degree oven for 10 min. or until crust is golden brown.