Pizza with eggplant and sun-dried tomatoes
5 servings
60 minutes
Pizza with eggplants and sun-dried tomatoes is an exquisite combination of tender dough, aromatic vegetables, and gooey cheese that embodies the true spirit of Italian cuisine. Grilled eggplants add softness and rich flavor to the dish, while sun-dried tomatoes contribute depth and a tangy sweetness. Mozzarella cheese melts to create an appetizing texture, and fresh basil completes the composition with freshness. Historically, Italian cuisine is renowned for its simplicity and richness of natural ingredients, and this recipe is a perfect testament to that. The pizza turns out incredibly fragrant and rich in flavor, ideal for a cozy family dinner or a gathering with friends over a glass of wine. The thin dough and juicy vegetables make it light yet filling. An unforgettable taste that transports you to the sunny streets of Italy!
1
Combine flour, salt, and yeast in a food processor. Mix oil and water in a jug. While the processor is running, pour in the liquid and knead into a uniform dough. Transfer to a floured surface and knead the dough for 2-3 minutes.
- Wheat flour: 150 g
- Salt: to taste
- Dry yeast: 1 teaspoon
- Olive oil: 1 tablespoon
- Water: 125 ml
2
Transfer the dough to a bowl and coat the outside with olive oil. Cover the bowl with plastic wrap and place it in a warm spot for 40 minutes until the dough doubles in size.
- Olive oil: 1 tablespoon
3
While the dough is rising, you can prepare the ingredients for the filling. Slice the eggplant into thin slices, brush with olive oil on both sides, and lightly sprinkle with salt. Then grill the eggplant for 3-4 minutes on each side until golden brown. Place the cooked eggplants on a plate.
- Eggplants: 1 piece
- Olive oil: 1 tablespoon
- Salt: to taste
4
Slice fresh tomatoes (into rounds) and sun-dried tomatoes. Grate cheese on a coarse grater.
- Tomatoes: 1 piece
- Sun-dried tomatoes in oil: 70 g
- Mozzarella cheese: 200 g
5
Time to preheat the oven to 210 degrees.
6
Knead the risen dough again for 1-2 minutes. Roll it into a 30 cm circle and place it on a baking sheet greased with olive oil. Pinch 2 cm from the edge to create a crust.
- Olive oil: 1 tablespoon
7
Spread the dough with tomato paste. Place eggplants, fresh tomatoes, add a little salt, and sprinkle with cheese. On top of the cheese, add sun-dried tomatoes and sprinkle a little paprika.
- Tomato paste: 20 g
- Eggplants: 1 piece
- Tomatoes: 1 piece
- Salt: to taste
- Mozzarella cheese: 200 g
- Sun-dried tomatoes in oil: 70 g
- Paprika: to taste
8
Bake in the oven for 25–30 minutes (watch closely how the dough browns). Before serving, garnish with fresh basil leaves.
- Basil: to taste