Eggplant Caviar, Leeks & Goat Cheese Pizza

Directions

• STEP 1

  Eggplant Caviar: Bring a large pot of water to a boil. Meanwhile, start peeling and dicing the eggplant. Place in a large bowl and sprinkle with half the lemon juice. Then core, peel and dice the apple, add to the same bowl and sprinkle with the rest of the lemon juice. When the water boils, place the 3 tomatoes in it for 2 minutes. Run the tomatoes under cold water to stop the cooking, and peel them. Cut them in half, and gently squeeze the seeds out. Then dice them and set aside. In a nonstick pan or Dutch oven, melt the coconut oil and add the eggplant and apple. Sauté over medium heat for about 3 minutes. Then add the thyme, tomatoes and apple juice, sprinkle with salt and piment d'Espelette and cook until all soft and mushy, about 25 minutes. Process in a food processor or blender until very smooth. Can be kept in the fridge with a layer of olive oil on top for up to a week.

• STEP 2

  Heat the oven at 450°F.

• STEP 3

  Prepare pizza dough depending on the one you're using. Roll dough flat and as thin or thick as you like it. Wash the leeks by making a lengthwise incision and running water through. Then slice in 1/2 inch pieces. Melt the oil in a frying pan, and gently cook the leeks over medium low, stirring every so often, until they are soft, about 10 minutes. Half the crottins/bijou transversely. Spread the eggplant caviar all over the pizza dough. Add the leeks on top, the crottin halves and sprinkle with thyme leaves. Bake for about 10-12 minutes, until dough is cooked and cheese is beginning to melt and color.