digest
Short Summary
Main recommendation: make a roasted eggplant pizza topped with Sabra roasted eggplant dip in place of marinara, creamy brie, chili peppers, and fresh basil and mint. The video shows the dough prep, the spread, the toppings, and the bake, and it presents the dip as the main flavor base for the pizza.
Key Points
- Top with brie, described as extremely creamy and melting beautifully, to add richness against the smoky base.
- Add sliced red chili peppers for spice and color, and the speaker suggests removing seeds if you want less heat.
- Add fresh herbs in two stages: half before baking and half after, using mint and basil together so the herbs keep their bright green color.
- The finished pizza is described as having a crisp, thin crust and an unexpected but well-balanced smoky, creamy flavor.
Details Worth Noting
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Concrete instructions: Coat the pizza dough generously with semolina flour and place it in a cold oven (the semolina keeps the dough from sticking to the pizza stone). Preheat the oven to 450°F. Chop a chili pepper, removing the seeds if you want less spice. Heat a pan, add olive oil, sauté the chili pepper, then add a splash of balsamic vinegar and cook for a few minutes. Chiffonade the basil by rolling the leaves like a cigar and slicing into thin ribbons, and slice fresh mint. Shape the dough with your hands, transfer it to the hot stone, and shape it to the stone. Spread the Sabra roasted eggplant dip over the dough, leaving a border for the crust. Add brie, then the chili peppers, then half the herbs. Bake on the lower rack at 450°F for 22 minutes. Add the remaining herbs after baking.
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The speaker defines "chiffonade" as rolling basil leaves like a cigar and slicing them into ribbons.
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The video is presented by Jamie Geller of Joy of Kosher with guest Chef Zissie, her friend.
Bottom Line
A simple, flavorful pizza that swaps tomato sauce for roasted eggplant dip, with brie, chili, and layered herbs, is a quick way to use ingredients already on hand.
