Ammama's Favorite Pizza

By Brinda Ayer
May 14, 2018
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Ammama's Favorite Pizza

Author Notes: TKBrinda Ayer


Makes: 2 14-inch pizzas

Pizza Crust (Bobby Flay's recipe)

  • cups all-purpose flour, plus more for rolling
  • 1 teaspoon granulated sugar
  • 1 packet instant dry yeast
  • 2 teaspoons kosher salt
  • cups water, 110 degrees F
  • 2 tablespoons extra-virgin olive oil, plus 2 teaspoons


  • 1 14 oz bottle of your favorite pizza sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 eggplant, sliced into ¼-inch rounds
  • 1 small red onion, sliced thinly into rounds
  • 1 green bell pepper, seeded and sliced into ¼-inch strips
  • 3 cloves garlic, minced
  • ½ teaspoons red chile flakes
  • 1 4 oz can button mushrooms, sliced
  • 2 cups part-skim low-moisture mozzarella cheese, shredded
  • ½ cups basil and cilantro leaves, chopped
  1. Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
  2. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
  3. While the dough is rising, mince the garlic, and slice the red onions, eggplant,and green bell pepper. In a medium nonstick skillet, heat the extra-virgin olive oil over medium heat and add the onions, sautéing until transluscent. Add the minced garlic, red pepper flakes, eggplant rounds, and continue to cook until the eggplant is soft, about 10 minutes. Add in the green bell pepper slices about 5 minutes after adding the eggplant, cooking until tender but still a little crunchy.
  4. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
  5. After the dough has rested, flour a work surface, and stretch out the dough with a rolling pin and your hands into two round pizza shapes, about 14 inches in diameter.
  6. Spread the dough with a thin layer of pizza sauce, and top with the cooked topping mixture, sliced mushrooms, and shredded cheese. Bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before topping with chopped herbs, a drizzle of olive oil, and serving.

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