Pizza with eggplants
4 servings
200 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Knead a stiff dough for pizza and place it in a warm place to rise, covered with a towel, for 2-3 hours.
- Wheat sourdough starter: 50 g
- Wheat flour: 150 g
- Whole grain (wholemeal) flour: 150 g
- Water: 150 ml
- Olive oil: 1 tablespoon
2
When the dough has risen, fry the eggplants and bell peppers cut into long strips in vegetable oil in a pan.
- Eggplant: 1 piece
- Bell pepper: 1 piece
3
On a work surface generously sprinkled with flour, roll out the dough by hand to form a pizza shape and transfer the pizza base to a baking sheet generously greased with vegetable oil.
- Wheat flour: 150 g
- Olive oil: 1 tablespoon
4
Spread the dough well on the baking sheet, top with tomato sauce and then vegetables. Bake the pizza for 20 minutes or until golden brown. After that, sprinkle it with vegan parmesan and bake for a few more minutes.
- Tomato sauce: 100 g
- Eggplant: 1 piece
- Bell pepper: 1 piece
- Parmesan (Parmigiano Reggiano): to taste
5
Take the pizza out of the oven, lightly drizzle it with olive oil, and serve warm at the table.
- Olive oil: 1 tablespoon