Recipe: Eggplant parmigiana pizza

4.3-5 9

How to Make:

To make the Pizza Dough; Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together.
Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.
Meanwhile, preheat a chargrill to high. Brush the eggplant on both sides with half of the oil. Cook eggplant for 4-5 minutes each side or until golden and tender. Heat the remaining oil in a small frying pan over medium heat. Add the garlic and cook, stirring often, for 3 minutes or until light golden. Transfer to a small bowl and set aside to cool.
Meanwhile to make the Pizza sauce, combine all the sauce ingredients in a small saucepan over medium-high heat. Bring to the boil, stirring often. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens. Set aside to cool before using.
Knead the dough briefly in the bowl to knock out the air. Halve dough and roll out each piece to a 20 x 30cm rectangle. Lightly dust 2 baking trays with semolina. Place dough on prepared trays. Set aside for 20 minutes to rise slightly.
Meanwhile, preheat oven to 250C/230C fan forced.
Spread with 3/4 of the pizza sauce, leaving a 2cm border. Arrange the eggplant down the length. Spoon the remaining pizza sauce over the top and add the sliced mozzarella. Sprinkle with parmesan and drizzle with a little extra oil. Scatter over the garlic slices. Bake for 8-10 minutes or until crisp and golden. Scatter with basil and cut into wedges.

Complain

Time for preparing:

35 min.

Servings: