YIELD: 1 - 6 slice pizza
Place a pizza stone in the oven and preheat to 450°F.
Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.
In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.
Mix on low speed for 1 minute.
Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.
Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.
Remove dough and parchment from oven, top with tomato sauce, ground turkey, eggplant, mozzarella and parmesan cheese. Season to taste.
Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.
This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.
I recommend topping your slice with a big pile of salad, there's just something about the cold, vinegary lettuce on the warm salty pizza, just compliments each other so nice.
This pizza came to be when I had leftovers from a lighter roasted eggplant parm meal from earlier in the week. I am always looking to add protein to my Friday Night Pizza and this was a way to step out of the chicken box and try something new. I LOVED this combo! It was super tasty and so filling. Take the recommendation and top it with the salad, the vinegar cutting through all the turkey and eggplant is amazing. Is it kid friendly? Did my 7-year-old eat it? No, no he did not. But hey, I am totally fine with a mommy only pizza, more for me!
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