Eggplant, Tomato And Basil Pizza
Fill your kitchen with the heady aroma and taste of Italy! This healthy, vegetarian pizza uses ingredients like eggplant, tomato and basil pizza, and there's also a recipe for a thin and crispy pizza base.
Yield: Serves 4
Prep Time: 5 mins
Cook Time: 40 mins
Difficulty Level: 2/5
Ingredients
Basic pizza dough
- 1 cup (250 ml) warm water
- 1 tsp caster sugar
- 2 tsps (7 g) dried yeast
- 2 1/2 cup (375 g) plain flour
- 1 tsp salt
Eggplant, tomato and basil pizza
- 1 quantity of basic pizza dough
- 1/4 cup (60 ml) olive oil
- 1 medium-size eggplant (300 g), unpeeled, sliced thinly
- 2/3 cup (170 g) bottled tomato pasta sauce (passata)
- 300 g buffalo mozzarella, sliced thinly
- 200 g cherry truss tomatoes
- 2 tbsps fresh small basil leaves
- 1 tsp balsamic vinegar
Steps
Basic pizza dough
01. Combine the water, sugar and yeast in small jug; stand in a warm place about 10 minutes or until mixture is frothy.
02. Combine yeast mixture with flour and salt in a large bowl, using hand to mix well. Turn dough onto a lightly floured surface; knead about 10 minutes or until smooth and elastic.
03. Place dough in large, oiled bowl; stand in warm place, covered, about 1 hour or until dough doubles in size.
04. Roll out dough on a lightly floured surface ready for topping.
Eggplant, tomato and basil pizza
Make pizza dough.
02. Meanwhile, heat oil in a large frying pan; cook eggplant, in batches, until browned lightly and tender. Drain on absorbent paper.
03. Preheat oven to 240 C. Oil two oven or pizza trays; place in the heated oven.
04. Divide dough in half; roll each half on a floured surface into a 30cm (12-inch) round. Place on trays.
05. Spread pizza bases with sauce; top with cheese, eggplant and tomatoes. Season.
06. Bake pizzas about 15 minutes or until bases are browned and crisp. Serve sprinkled with basil, drizzle with vinegar.
Save-time Tip: If you don't have time to make your own pizza dough, use Lebanese flatbread for a delicious, crispy pizza base.
Photo: bauersyndication.com.au