Directions

Directions:

1. To start the process of removing the skin from the roma tomatoes, scoring an x on the bottom of each tomato. Do not peel yet.
2. Next, prepare 4 quarts of water in a large pot and bring to a boil
3. While the pot is heating, prepare an ice bath for the tomatoes by pouring 2 C of water and 1 C of ice in a large bowl
4. When the water begins to boil, add the tomatoes to the pot for no more than 30 seconds, and then immediately transfer the tomatoes into the nearby ice bath. 
5. Once tomatoes cool, peel the skin off of each tomato.
6. Half the tomato lengthwise, remove the seeds and half horizontally into quarters 
7. Set oven to 230º and line a baking sheet with aluminum foil 
8. Thinly cut onion into ¼ inch slices and small serrano pepper into ⅛ inch slices  
9. Combine 7 whole cloves of garlic, quartered tomatoes, onion and serrano with ¼ C of olive oil onto baking sheet 
10. Finish off by seasoning the pan of vegetables with ground thyme, rosemary, sea salt, and ground red pepper
11. Place baking sheet in oven for 1 hour 
12. Wash and peel the skin off of a small eggplant 
13. Slice eggplant into ⅓ inch slices and half 
14. Sprinkle salt on both sides of the eggplant, then add a top layer of paper towels 
15. Place a heavy pan (or other heavy object) on top of the top layer of paper towels to help bring out the moisture 
16. Pour vegetable oil into fryer or large pot and set the temperature to 400°
17. After 30 minutes remove the heavy pan, dust off the salt from the eggplant, and add eggplant to a large bowl
18. Combine flaxseed and ½ C water into one bowl
19. In a separate bowl, combine 1 C Shawnee Best All-Purpose Flour, ½ C Shawnee Best Yellow Cornmeal, and 1 C italian breadcrumbs
20. Press slices of the eggplant into the flaxseed and then into the cornmeal and flour mixture
21. Slowly drop eggplant into the fryer until golden brown (approx 2-3 minutes)
22. Drain artichoke hearts from jar, rinse with a mesh strainer, and pat to dry. Transfer artichokes to a medium bowl. 
23. In a separate bowl, combine ⅓ C of cornstarch and ¼ C italian breadcrumbs. 
24. In this bowl, press artichokes until fully coated on each side
25. Slowly drop the coated artichokes into fryer until golden brown for (approx 2 minutes)
26. In a small pot, whisk the Half & Half with the Shawnee Mills Country Gravy Mix on low heat
27. Add salt, cayenne, garlic, oregano, onion, and white pepper to the pot and stir 
28. Once the sauce has simmered for 10 minutes remove from heat
29. In a small bowl, mix dried thyme, ground, red pepper, garlic powder, shredded parmesan cheese, shredded parmesan asiago cheese, and shredded romano cheese
30. Follow the Shawnee Mills Pizza Crust Mix instructions (be sure to use 13 oz |two 6.5 packs|) 
31. Press dough into an 8 by 11 baking dish and layer with 1 ¼ C of the sauce from step 26
32. Top with fried eggplant, fried artichokes, tomatoes, garlic, onion, and the 3 cheese blend from step 29
33. Top off with basil leaves and 1 T smoked paprika 
34. Place in the oven for 20 minutes on 400°
35. Once removed from oven, drizzle with fig balsamic glaze