Eggplant and Ricotta Pizza Recipe-08-04-2024

Ingredients:

For the Pizza Dough:

• 250 g all-purpose flour (you can use whole wheat or gluten-free if preferred)
• 5 g dry yeast
• 150 ml warm water
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Topping:

• 1 large eggplant, sliced into thin rounds
• 250 g ricotta cheese
• 150 g mozzarella cheese (optional, for extra creaminess)
• 1 garlic clove, finely chopped
• 1 teaspoon dried oregano
• Fresh basil leaves
• Olive oil (for cooking)
• Salt and pepper to taste
• A drizzle of balsamic vinegar (optional, for an extra touch of acidity)

Instructions:

1. Prepare the Dough:

In a large bowl, dissolve the dry yeast in warm water and let it rest for 5 minutes until bubbles start to form.

Add the flour and salt to the bowl, and mix until a dough forms.

Knead the dough for about 10 minutes until smooth and elastic. If it’s too sticky, add a little more flour, but avoid adding too much.

Form the dough into a ball, place it in a lightly oiled bowl, and cover it with a clean cloth. Let it rest in a warm place for 1 hour, or until it has doubled in size.

2. Prepare the Eggplant:

While the dough is rising, cut the eggplant into thin rounds. If you prefer a milder taste, sprinkle the rounds with salt and let them rest for 30 minutes to draw out excess moisture (then dry them with paper towels).

Heat a pan with some olive oil and cook the eggplant slices over medium-high heat until golden brown on both sides (about 4-5 minutes per side). Set aside.

3. Form the Pizza:

Preheat the oven to 220°C (428°F).

Once the dough has rested and risen, roll it out on a floured surface to form a circle or rectangle, depending on your preferred pizza shape.

Place the pizza dough on a baking sheet, lightly floured or lined with parchment paper.

4. Assemble the Pizza:

Spread the ricotta cheese evenly over the pizza base. If using mozzarella, distribute it as well.

Arrange the browned eggplant slices on top of the pizza, spreading them out evenly.

Sprinkle the chopped garlic over the top and add the dried oregano.

5. Bake:

Place the pizza in the preheated oven and bake for about 10-15 minutes, or until the dough is golden and crispy, and the cheese has melted and is bubbling.

6. Final Touch:

Once out of the oven, add fresh basil leaves on top for a burst of freshness.

If desired, drizzle with balsamic vinegar for a contrast of flavor and acidity.

7. Serve:

Slice the pizza and serve immediately, enjoying the delicious combination of eggplant, ricotta, and fresh basil.

Tips:

• You can add other toppings like cherry tomatoes, olives, or even toasted pine nuts for more flavor and texture.
• If you prefer a thinner crust, you can roll the dough out more thinly before baking.