I applied the rolling-pin approach to my leftover pizza dough today. It’s definitely the way to go for a thin, crispy crust. I used my great old-fashioned wooden rolling pin. None of that silicone crap.
I cooked the crust first, as with before, and poked a few holes in the dough with a toothpick to prevent the giant balloon effect that I got before. Worked like a charm.
Then I topped it with pesto, minced garlic, some of my leftover fried eggplant, a tiny bit of shredded mozzarella and grated parmesan. I popped it under the broiler for a few minutes to melt the cheese.
Then I sprinkled it with shaved parmesan and crushed red pepper flakes. It was SO good. Better than the eggplant parmesan panini, in fact.