Artichoke Paste made from 100% Hearts - 26 ounce Jar
Very aromatic; flavorful. Sauces, pasta, bread or pizza dough. Very aromatic; flavorful. Use for sauces, pasta, bread or pizza dough.

Favorite Pizza Doughs and Toppings (Magnetic Book)
This miniature hardcover book has a magnet on the back so you can attach it to your refrigerator door, and a collection of great pizza dough and topping recipes inside.

Yep, it wasn’t a good idea. 
I fucked it up, it was sticking to my hands, then my dad came to try and help, then he made it even worse.
So my 12 year old brother came to the rescue with his food tech skills he has learnt at school and kneaded the dough and stuff. He genuinely saved us from being told off :’) 

American Metalcraft CAR20 20” Pizza Pan
American Metalcraft has been creating innovative products for years, and this tapered pan is another design to make your business more efficient. This 20” Pizza Pan (CAR20) is made with a sharp edge that allows you to place sheeted dough over the pan and then cut it to an exact round diameter with a rolling pin or pie roller. The pizza dough can then be snugly pressed into the pan and the ends can be rolled over to make a canvas for any number of toppings. The pans are made from 14 gauge 1. 5 millimeter aluminum, a metal that has great heat conducting abilities and is easy to clean. This 20 inch option is great for extra-large pies. American Metalcraft CAR20 20” Pizza Pan

Makes 4 hearty dinner servings, or 9 appetizer-size portions

Ingredients:

• 1 garlic clove, minced
• 1/3 cup extra-virgin olive oil
• 1 1/4 pound eggplant, cut into 3/4-inch-thick rounds
• 1 pound store-bought pizza or homemade pizza dough at room temperature (1 1/2 of this recipe will yield a 1-pound dough)
• 5 ounces sliced provolone, cut into short thin matchsticks (1 1/4 cups)
• Handful pitted green olives, coarsely chopped (1/3 cup)
• 1/4 cup chopped flat-leaf parsley

To make this pizza on a grill, or in a grill pan: Stir together garlic and oil. Brush some of garlic oil on both sides of eggplant and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Grill over direct medium heat, covered, turning once, until tender, 6 to 8 minutes total. Cut into roughly one-inch pieces and set aside.

Stretch dough into about a 12- by 10-inch rectangle (or into the shape of your grill pan, which in my case, was square) on a large baking sheet or your counter and lightly brush with garlic oil. Oil grill rack, then put dough, oiled side down, on grill. Brush top with more garlic oil. Grill, covered, until underside is golden-brown, about 2 to 3 minutes.

Using tongs, return crust, grilled side up, to baking sheet. Scatter eggplant, cheese, olives, and parsley (whoops, forgot mine) over crust. Slide pizza from sheet onto grill and grill, covered, until underside is golden-brown and cheese is melted, about 3 to 5 minutes. (If you’re using an oven-safe grill pan, you can slide the pan into a preheated 500 degree oven at this point, as we did, which gets the toppings that much more blistered.) Season to taste with salt, pepper and a red pepper flakes.

To make this pizza in the oven: You can either fry or roast the eggplant slices, brushed with garlic oil, until tender. Prepare the pizza as you would any other, rolling or stretching out the dough, mounding on the toppings and sliding it onto a baking sheet or pizza stone in an oven that has been preheated to its top temperature. It will be ready in about 10 minutes.

Source: http://smittenkitchen.com/2009/08/grilled-eggplant-and-olive-pizza/

Found by: Deanna E.