Today I tried this eggplant pizza with jalapeno and ricotta cheese. It was really the first time I made with a different toppings like eggplant and it turned out so tasty just like any restaurant style eggplant pizza.

Prep time:1 1/2 Minutes
Cook time:30 Minutes
Total time:2 hour
Makes: Two 10-12 inch pizzas

INGREDIENTS:
FOR THE DOUGH
All-purpose flour:3 cups
Salt:1 tsp
Sugar:1 1/2 tsp
Dry yeast:2 Tbs
Lukewarm milk: 1 1/2 cup
Semolina flour for dusting

FOR TOPPINGS:
Medium size eggplant cut in slice: 8 to ten piece
Ricotta cheese:1 cup
Dried Basil leaves:1/2 tsp
Jalapeno pepper(sliced): 2
Fresh tomato(sliced): 2
Mushroom sliced: 1/2 cup
Batter for the eggplant:
All-purpose flour: 1tbsp
Salt:1/8 tsp
Garlic Powder: 1/8 tsp

INSTRUCTIONS:

FOR THE DOUGH:

1. In a large bowl add sugar, yeast and the lukewarm water. Leave the mixture until all the bubbles come to the top of the milk.
   Start adding olive oil, salt, all-purpose flour, and mix for about 5 minutes.
2. Knead the mixture on a flour-dusted surface by hand or (by using an electric mixer) for about 7 to 10 minutes till the dough becomes smooth.
   Place the dough in a greased bowl and cover and let it sit for about 1 1/2 hour until it’s double the size of the dough. Mix one tbsp of all-purpose flour,salt and required water to make a thin batter consistency in a bowl. Dip the eggplants in the batter and Deep fry the eggplants till golden yellow. keep the fried eggplants aside.
3. Preheat the oven to 425 degrees F. Cut the dough into four parts and roll it around with the help of a rolling pin and transfer it to the semolina dusted Pizza stone/pan keeping an1/2 inch thick on the sides.
4. Spread tomato sauce,ricotta cheese, dried basil leaves and the veggies. Bake for about 20-25 minutes. Serve hot and enjoy!