Vegan Eggplant, Bok Choy & Miso Glazed Pizza

Sorry, not sorry about my homemade pizza addiction. The pizza stone purchase has elevated my addition to a new level where I've yet to hit rock bottom. This pizza idea came from just bouncing ideas around with Amy. We had been making (the world's easiest) miso soup the past couple of days and we still had an eggplant from our FF2Y box and this Asian inspired pizza just sounded delicious.

Ingredients:

• 1 whole what pizza crust
• 1 medium organic eggplant
• 1 large baby bok choy
• 1/2 c shredded carrot
• 1/4 c raw peanuts
• 2 T mirin
• 2 T sake
• 1 T red miso
• 2 t sugar
• 1 t sesame oil
• (optional) bean sprouts
• salt and pepper 

1. Pre-heat the oven to 450° F and slice the eggplant (leaving the purple skin on) into medallions.

2. On a lined baking sheet, spread out the eggplant and lightly salt and pepper. Bake for 25-30 minutes. Keep an eye on them because you don't want to roast them completely because they will have a second stint in the oven shortly.

3. Roughly chop the baby bok choy leaves. Discard the stalks unless you want to use them for something else.

4. In a small sauce pan add the mirin and sake. Bring to a boil.

5. Turn down the heat and add in the miso and sugar.

6. Whisk until the miso and sugar dissolve and the glaze begins to thicken. About 3-4 minutes. Turn off burner and set aside.

7. In a small pan, dry roast the peanuts until warm and toasted. The natural oils will begin to excrete and a wonderful aroma will fill your kitchen and smell like a baseball stadium.

8. Remove the eggplant from the oven.

9. Dust the pizza stone with cornmeal. This was a highly successful tip from my dad and it did not disappoint. The pizza did not stick at all and could have easily slid off onto a serving platter.

8. Stretch the pizza dough until it almost fills the pizza stone. Between 10-12 inches in diameter. Take half of the miso glaze and spread across the dough covering all the way to the edge.

9. Layer the chopped bok choy, eggplant, shredded carrots, and toasted peanuts onto the dough. Take the remaining miso glaze and drizzle lightly over the top.

10. Bake in the oven for 12-14 minutes until the crust is nice and golden brown and baked all of the way through. Remove and place on cork cooling pads.

11. Cut into triangles, sprinkle bean sprouts, and stuff your face!

I really love how these asian flavors play together so nicely and the miso glaze is salty with a hint of sweetness from the sugar but creates a beautiful base for the vegetables on top. The eggplant was soft and spongy and the bok choy and carrot add gorgeous color and flavor. The peanuts add the crunch that is needed and the bean sprouts, that are nice and cool, taste great a top the hot pizza.

Still waiting for that intervention, but until then...

Cheers,

Kate