Pizza with asparagus and eggplant
10 servings
90 minutes
Pizza with asparagus and eggplant is an elegant and unexpected flavor combination that brings freshness and sophistication to traditional Italian cuisine. Its roots trace back to the rich history of the Mediterranean, where eggplants and asparagus were valued ingredients in regional dishes. The delicate handmade base serves as the perfect canvas for rich eggplant puree, fresh asparagus, and savory ham. Mozzarella adds creaminess while Parmesan and black pepper deepen the flavor. Baked to a golden crust, this pizza combines the creamy texture of eggplants, the crunchy freshness of asparagus, and the rich meaty notes of ham. It is perfect for a dinner with friends or family, offering a gastronomic journey to the heart of Italy.
1
Prepare the pizza base. To do this, mix oil and hot water, add to flour and yeast, and stir. Place on a floured surface and knead for 5-8 minutes until the dough is elastic and not sticky. Place in an oiled bowl, cover with plastic wrap, and set in a warm place for about 1 hour until doubled in size.
- Olive oil: 2 tablespoons
- Water: 300 ml
- Wheat flour: 450 g
- Dry yeast: 1.5 tablespoon
2
Cut the asparagus into 7 cm pieces, boil in water for about 2 minutes until bright green, then drain and rinse under cold water.
- Green asparagus: 450 g
3
Wash the eggplants, peel them, cut into circles, fry, and mash with a spoon until creamy.
- Eggplants: 200 g
4
Grease the baking tray with oil, preheat the oven to 220 degrees. Knead the risen dough for a couple more minutes, then roll it out.
- Olive oil: 2 tablespoons
5
Spread the dough with the eggplant mixture, then add asparagus, diced ham, and mozzarella (also diced). Sprinkle with parmesan and pepper, and drizzle with olive oil. Bake for 12-15 minutes until golden.
- Eggplants: 200 g
- Green asparagus: 450 g
- Ham: 140 g
- Mozzarella cheese: 125 g
- Grated Parmesan cheese: 4 tablespoons
- Ground black pepper: to taste
- Olive oil: 2 tablespoons