Pizza with Eggplants and Sun-Dried Tomatoes
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
5
Description
You can also add mushrooms, olives, and any other ingredient to taste. Mozzarella can be replaced with any other type of cheese.
Ingredients
- Wheat Flour - 5.3 oz
- Water - 4 fl oz
- Olive Oil - 1 tablespoon
- Salt - to taste
- Dry yeast - 1 teaspoon
- Eggplants - 1 piece
- Passata Tomato Sauce - 0.7 oz
- Melted Cheese - 7.1 oz
- Potato - 1 piece
- Sun-Dried Tomatoes - 2.5 oz
- Paprika - to taste
- Basil - to taste
Step by Step guide
Step 1
Combine the flour, salt, and yeast in a food processor. In a jug, mix the oil and water. With the processor running, pour in the liquid and knead until a smooth dough forms. Transfer to a floured surface and knead the dough for 2–3 minutes.
Step 2
Place the dough in a bowl and coat the outside with olive oil. Cover the bowl with plastic wrap and set it in a warm place for 40 minutes, until the dough doubles in size.
Step 3
While the dough is rising, prepare the filling ingredients. Slice the eggplant thinly, brush with olive oil on both sides, and lightly sprinkle with salt. Grill the eggplant for 3–4 minutes on each side until golden brown. Transfer the grilled eggplant to a plate.
Step 4
Slice the fresh tomato into rounds and chop the sun-dried tomatoes. Grate the cheese using a coarse grater.
Step 5
Preheat the oven to 410°F.
Step 6
Knead the risen dough again for 1–2 minutes. Roll it out into a 30 cm circle and place it on a baking sheet greased with olive oil. Pinch the edges to form a crust.
Step 7
Spread the tomato paste over the dough. Arrange the eggplant, fresh tomatoes, sprinkle with a little salt, and top with cheese. Place the sun-dried tomatoes on top of the cheese and lightly sprinkle with paprika.
Step 8
Bake in the oven for 25–30 minutes (watch closely for the crust to brown). Before serving, garnish with fresh basil leaves.
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