It looks difficult but this recipe is easy to prepare and It's very tasty. It tastes a little like Parmigiana and it is really delicious and simple to make you just have to wait for the time to rise but if you don't want this you can take the ready-made pizza dough. Making it at home is better though if you have a little time let it rise. Of course, you can do it even faster and use puff pastry instead of pizza dough, In short, indulge yourself and prepare it as you like, but do it because it's really special!
For 4 People
Ingredients
For the dough:
- 500g flour 00
- 125ml Milk
- 125ml Water
- 50ml Extra virgin olive oil
- 50g Butter
- 6g Fresh yeast
- 1tsp Salt
- Sugar
For the stuffing:
- 600g Aubergine (I prefer the purple ones)
- 100g Parmesan cheese
- 3 tablespoons Garlic flavoured oil
- Salt
- Pepper
Preparation
PREPARE THE DOUGH
Put the milk at room temperature and the warm water in a bowl and dissolve the crumbled brewer's yeast and a pinch of sugar in it. Dissolve well and leave to rest for a few minutes.
Put the flour in a large bowl and make a fountain in the centre. Add the softened butter and oil and start stirring with a spoon and gradually adding the mixture of milk, water and yeast that you prepared previously.
Also, add the salt and knead with your hands for a few minutes until you get a homogeneous and smooth dough. Put the dough in a bowl, cover it with a clean cloth and let it rest for about 2 hours until doubled in volume.
PREPARE THE FILLING
Cut the washed aubergines into slices and then into cubes. Put the garlic oil in a large pan and cook the aubergines with salt and pepper.
Cook the aubergines for 10/15 minutes until they are cooked and soft.
Keep them aside and let them cool slightly.
LET'S MAKE OUR AUBERGINE PIZZA
Take the risen dough and divide it in half. Roll out half the dough on the floured surface and place it on a pan with parchment paper.
Prick the bottom of the pasta and place the sautéed aubergines on the base of pasta, keeping a finger about the edge.
Sprinkle the aubergines with plenty of grated Parmesan cheese and roll out the other half of the dough and put it on top to cover everything.
Close the edges well by turning them on themselves and making an edge and let rise for another 15 minutes, then brush the surface with milk and bake the aubergine pizza in a preheated oven at 180 ° for about 45 minutes until it is cooked and golden.
Remove your aubergine pizza from the oven and serve it hot, warm or cold.
Buon Appetito!
VARIANTS AND ADVICE
The water and milk where you will dissolve the yeast must not be too hot otherwise the yeast will not act well.
You can use half 00 flour and half Manitoba flour or half whole wheat flour.
You can also make the filling with courgette or other vegetables, even mixed.
You can use extra virgin olive oil and garlic instead of garlic flavoured oil.
You can also add cubes of mozzarella or other cheese and even cubes of cooked ham to the filling.
You can use pizza dough or even puff pastry.