The eggplant pizza (2)
Instructions
After preparing the dough for pizza, let it rise in a warm place.
Meanwhile, before it is sufficiently leavened, passed to take care of Eggplant: spuntatele, and scottatele wash in salted water for about 10 minutes, then drain thoroughly.
Cut into slices, put them on a plate, drizzle with a little oil, sprinkle with a pinch of hot pepper, chopped garlic and parsley and let them marinate for a few minutes.
When the dough is leavened, roll out the dough with a rolling pin on a floured pastry Board or on a countertop, pull it and then put it in a baking dish greased with oil and low or on the oven.
After having poured over the Aubergine sauce, allow it to rest for about 20 minutes and then infornatela in hot oven for just over a quarter of an hour.
Then take it out, sit on top of the eggplant, cover with the sliced mozzarella and then put it back in the oven again for about twenty minutes.
Ingredients and dosing for 4 persons
- 400 g of wholewheat flour or profilee (type 2)
- 20 g of fresh yeast
- 8 tablespoons of olive oil extra virgin
- Salt
- For seasoning:
- 2 eggplant
- Salt
- Olive oil extra virgin
- 1 pinch of red chili powder
- 3 cloves of garlic
- 1 sprig of parsley
- 250 g of mozzarella