Glenda is at an antiques show with a friend so I get to indulge in gluten…
When I lived in Maryland I loved eating at Three Brothers Pizza in Greenbelt. Today Three Brothers has expanded all over the Maryland suburbs of Washington especially east of the city. But my favorite from ten years ago, the Vegetarian Boat™, is still on their menu. As good as it is though; it is difficult to justify a five-hour drive for it. So, here is my attempt to replicate it using fresh veggies from the Binghamton farmers’ market.
Note: Three Brothers’ version has mozzarella in it. This recipe does not, mostly because I did not feel like a trip to the supermarket. Add a slice or two if you like, or leave it out for a lower calorie meal.
1 ripe tomato, halved through the stem then cut into strips
1 onion, cut in half through the root and thinly sliced
1 bell pepper cut in half, seeded, then sliced into strips
Extra virgin olive oil
2 length slices eggplant about ¼-inch thick
Dough for a small pizza
Tomato sauce (I promise I will post a recipe soon)
Grated parmesan to serve
Place a pizza stone on the bottom rack of the oven. Preheat to 375° (350° for convection). Put the tomato, onion, and pepper on a sheet pan. Sprinkle with a bit of olive oil and roast on a rack in the center of the oven for about 20 minutes, turning occasionally, until done. Remove pan from the oven and set a side to cool a bit. Remove center rack and raise oven temperature to 400°.
Heat a little olive oil in a non-stick skillet. When quite hot, add the eggplant and cook for about 3 or 4 minutes on a side until softened. Remove to paper towels to absorb any excess oil.
On a peel dusted with corn meal, stretch or roll the pizza dough into an oval about 6 inches by 10 inches. Put the eggplant slices on the center of the dough. Spread the now-mushy tomato over it, adding a pinch of salt. Cover with the onion and the pepper. Add a bit more salt. Fold the sides of the dough over and pinch in the middle. Fold over the ends and pinch to form a boat. Slide onto the hot pizza stone and cook for about 15 minutes or until the bread is nicely browned. (You could also put the boat on a pizza pan to cook.)
Serve with tomato sauce and parmesan.