Aubergine Pizza
Aubergine Pizza is a simple and delicious homemade pizza. A crisp base topped with a rich sauce, grilled aubergine and dots of mozzarella and goats cheese.
Servings: 4 servings
Calories: 351kcal
Equipment
- Pizza stone
Ingredients
- 1 tablespoon of Olive oil for the aubergine
- 200 g of Plain flour plus extra to roll out
- 4 g of Fast action yeast
- 1 pinch of Sea salt
- 0.5 teaspoon of Sugar
- 1 tablespoon of Olive oil for the dough
- 110 ml of Water
- 6 tablespoon of Pizza sauce
- 2 Baby aubergines (eggplant)
- 100 g of Mozzarella
- 30 g of Soft goats cheese
- 3 tablespoon of Pesto
- Rocket (arugula) optional
- Balsamic glaze optional
Instructions
- Put your pizza stone in the oven and preheat to 220°C/200°C(fan)/425°F/Gas 7.
- Heat 1 tbsp of Olive oil in a griddle and add slices of 2 Baby aubergines (eggplant) and cook for 60-90 seconds each side on low.
- Mix 200 g of Plain flour, 4 g of Fast action yeast, 1 pinch of Sea salt and 0.5 tsp of Sugar together in a large mixing bowl.
- Make a well in the middle of the flour mixture and add 1 tbsp of Olive oil and 110 ml of Water to bring together as a dough. Put it onto a floured surface and using your fingers, spread the dough out. Try not to use a rolling pin to roll the dough out. Pick the dough up hand stretch it to 30cm diameter. Put on a floured pizza peel.
- Spread 6 tbsp of Pizza sauce on the pizza dough and then top with the aubergine, 100 g of Mozzarella, 30 g of Soft goats cheese and 3 tbsp of Pesto.
- Carefully slide the pizza off the peel and onto the heated pizza stone. Quickly put back into the oven (so it doesn’t lose too much heat) and cook for 25 minutes.
- Top with Rocket (arugula) and Balsamic glaze(both optional).
Nutrition
Serving: 0.25pizza | Calories: 351kcal | Carbohydrates: 43g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 422mg | Potassium: 415mg | Fiber: 6g | Sugar: 6g | Vitamin A: 597IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 3mg
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