Eggplant Pizza

Thin, crispy crust topped with melting eggplant and stretchy mozzarella. The aroma of fresh basil and warm olive oil hits as soon as it leaves the oven.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 720
• Protein: 29 g
• Carbs: 75 g
• Fat: 34 g

Ingredients

• 1 piece Bread dough ( thinly rolled )
• 2 piece Eggplant (aubergine) ( sliced into rounds )
• 400 g Round tomato ( chopped )
• 250 g Buffalo milk mozzarella ("di bufala") ( hand-torn )
• 50 g Parmesan cheese ( grated )
• 2 piece Garlic ( minced )
• 4 tbsp Extra virgin olive oil ( for cooking and final drizzle )
• 1 piece Basil ( fresh leaves )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )
• 200 g Tomato passata

Instructions

1. Eggplant preparation

   Cut the eggplants into 5mm slices. Brown them in a pan with olive oil until the flesh is tender and translucent. Blot excess fat.

2. Sauce reduction

   Chop the round tomatoes and garlic. Mix them with the tomato passata in a saucepan. Reduce over medium heat until the sauce coats the spoon and there is no residual water.

3. Assembling the pizza

   Roll out the bread dough thinly. Spread the smooth tomato sauce, arrange the eggplants, then sprinkle with torn mozzarella and grated parmesan.

4. High-heat baking

   Bake at 240°C. The crust should be golden and sound hollow when tapped. The cheese should form appetizing brown bubbles.

Chef's tips

• Degorge the eggplants with salt 30 minutes before to remove bitterness.
• Preheat your baking tray in the oven; the seared dough will be much crispier.

Storage

Keeps for 2 days in the refrigerator. To reheat, use a pan over medium heat to maintain the crust's crispiness.