{"id":1181,"date":"2013-03-09T00:37:44","date_gmt":"2013-03-09T05:37:44","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/03\/09\/pepperoniplant-pizza\/"},"modified":"2015-09-03T13:28:03","modified_gmt":"2015-09-03T17:28:03","slug":"pepperoniplant-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/pepperoniplant-pizza\/","title":{"rendered":"Pepperoniplant Pizza"},"content":{"rendered":"
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For a colorful and spicy accent…<\/p><\/div>\n

This is my first follow up on my broccoli pepperoni experiment. \u00a0I think I’m onto something here. Pepperoni is so popular because it is a great topping for pizza. \u00a0It offers a spicy kick with concentrated salt accents. It has a deep flavor with spicy and salty exclamations! When I’m making pizzas at home I tend to use a good salami rather than a traditional pepperoni but, every once in a while the kids will order your basic pepperoni pizza and I’ll nab a slice and remember why it’s so popular.<\/p><\/div>\n

I was making some pizzas recently and while shopping I saw a pile of little japanese eggplant sitting there. \u00a0The spot lights on the ceiling reflected back at me from their shiny purple skin. \u00a0I decided to pick one up and try using it as my next platform to play with my pepperoni-ing project.<\/div>\n
Let’s get right to the pizza since this is a follow up to the previous recipe post.<\/div>\n

The Pepperoniplant Pizza<\/h2>\n
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Sliced eggplant seasoned to become our pepperoni right in the pan.<\/p><\/div>\n

– Dough: I used Peter’s Country dough that I made using a Firestone Double Barrel Ale instead of water.<\/p><\/div>\n

– Peter’s herb oil<\/div>\n
– Grated Mozz and an English White Cheddar<\/div>\n
– Brad’s Pepperoniplant<\/div>\n
– Sauteed chilis (Fresno and Serranos)<\/div>\n
– Salt\/Pepper to taste<\/div>\n
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*<\/div>\n
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I sliced the eggplant in strips for this pizza, but it would be nice to do this by cutting it into pepperoni-like discs as well.<\/p><\/div>\n

Making the Pepperoniplant:<\/strong><\/div>\n

*I know the name is lame. But, I am writing this blog and I get to use it!<\/div>\n
– 1 Japanese Eggplant<\/div>\n
– Olive Oil<\/div>\n
– Soy Sauce<\/div>\n
– Rice Wine Vinegar<\/div>\n
– Paprika<\/div>\n
– Garlic Powder<\/div>\n
– Ground Fennel Seed<\/div>\n
– Ground Red Pepper Flakes<\/div>\n
– Ground Mustard Seed<\/div>\n
– A little Cayenne Pepper<\/div>\n
– Ground Black Pepper<\/div>\n
– Salt<\/div>\n
*<\/div>\n
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*<\/div>\n
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The nice thing about the eggplant is that it stays really moist even after baking.<\/p><\/div>\n

Simple:<\/strong><\/div>\n

Slice eggplant into 1\/8″ – 1\/4″ strips. \u00a0Saute in Olive Oil and add the rest of the ingredients to your eye. \u00a0Drizzle a little soy for color and a depth of flavor. \u00a0I feel like the soy adds a nutty, or meaty quality to the taste. Add a little of the rice wine vinegar for a little tang and brightness. \u00a0Sprinkle the moistened eggplant with the dry ingredients until it’s the right color and you feel you have the right balance of spices. \u00a0I flipped them over back and forth as they saut\u00e9ed in order to make sure to distribute the spices and liquid evenly on each slice.<\/div>\n
Saute until just done. \u00a0This could be done ahead of time and saved in the fridge.<\/div>\n
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Looks yummy, right?!<\/p><\/div>\n

The bake:<\/strong><\/div>\n

Pre-heat your oven to 550 Degrees for an hour. \u00a0When ready to bake the pizza switch it to Convection bake. \u00a0I find the circulation of the air helps cook the pizza faster.<\/div>\n
Spread the dough and build your pizza. \u00a0Haven’t we gotten this down yet?<\/div>\n
Sauce<\/div>\n
Cheese<\/div>\n
Pepperoniplant and chilis.<\/div>\n
Into the oven it goes.<\/div>\n
6-10 minutes later it will be bubbling hot and ready to come out.<\/div>\n
Welcome to my vegetable pepperoni quest!<\/div>\n
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*Note on the asterisk’s: \u00a0Enjoy them. \u00a0Follow them down the page. \u00a0They lead you to the next sentence. \u00a0Ok, really, the web program just wasn’t cooperating today. \u00a0I could not space anything out. \u00a0So, I “outsmarted” the programming and entered the asterisks.<\/div>\n
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Enjoy!<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

This is my first follow up on my broccoli pepperoni experiment. \u00a0I think I’m onto something here. Pepperoni is so popular because it is a great topping for pizza. \u00a0It offers a spicy kick with concentrated salt accents. It has a deep flavor with spicy and salty exclamations! When I’m making pizzas at home I tend to use a good salami rather than a traditional pepperoni but, every once in…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1176,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1181","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nPepperoniplant Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/pepperoniplant-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pepperoniplant Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"This is my first follow up on my broccoli pepperoni experiment. \u00a0I think I’m onto something here. Pepperoni is so popular because it is a great topping for pizza. \u00a0It offers a spicy kick with concentrated salt accents. It has a deep flavor with spicy and salty exclamations! 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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