Grilled Zucchini & Eggplant Pizza

Although I was quite happy with the recipe for pizza dough I picked up recently, one tiny detail did bother me: That the dough has to stand and rise for an hour makes for some rather late dinners if I make the dough when I come home from work.

So, I started thinking: what happens if I make the dough the evening before? Will it work? Or does yeast dough 'un-rise' if left for too long?

Well, only one way to find out.

The dough was mixed and kneaded just like in the other recipe, but after coating the ball of dough in a little olive oil and placing it in a bowl under film it was left standing overnight. The next morning the dough was parted in two equal portions, each wrapped in film and stored in the fridge until after work. The doughs were rolled with a little durum flour as usual - and the result was just as great as always. So, now the question is: for how long can I store pizza dough in the fridge?

Anyway - this batch was topped with:
- tomato sauce
- mozzarella, sliced
- black olives, sliced
- 1 eggplant, sliced and broiled
- 1 zucchini, sliced and broiled
after baking sprinkled:
- salt
- pepper
- dried oregano
- fresh rocket salad
served with:
a glass of Chilean Errariuz Pinot Noir - a very smooth red wine